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Creamy Chicken Enchiladas

Prep Time:

15 min

Total Time:

40 min

Makes:

6 servings, 2 enchiladas each

What You Need!

2-1/2 cups chopped cooked chicken

1 can (10-3/4 oz.) condensed cream of chicken soup

1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided

1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided

1/4 cup chopped cilantro, divided

12 flour tortillas (8 inch)

1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

Make It!

PREHEAT oven to 350°F. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro until well blended.

SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.

BAKE 25 min. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Substitute

Prepare as directed, using reduced fat condensed cream of chicken soup and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Shortcut

Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken. Or, use 2 pkg. (6 oz. each) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips, cut into bite-sized pieces.

How to Warm Tortillas

Stack tortillas, then wrap in foil. Bake at 350ºF for 10 to 15 min. or just until warmed. Or, wrap tortillas loosely in wax paper and microwave on HIGH 1 min. or just until warmed.

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Rated

by a cook on 10/19/2009
" Excellent and very easy! I added some salsa to the chicken mixture also, deleted the cilantro. I will definitely be making this one again!"