You will need:
2-1/2 cups chopped cooked chicken [ I used chicken breasts and chopped them into cubes and cooked them]
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses, divided [I used Cheedar]
1 cup Sour Cream, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1-1/2 cups Taco Bell Home Originals Thick 'N Chunky Salsa
HEAT the oven to 350°F.
COOK the chopped chicken over the stove in a pan.
MIX the cooked chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up. [I added a little more then suggested and made 4 good size enchiladas for us]
PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
BAKE 25 min. or until heated through. Top with remaining sour cream and cilantro.
Suggestion: You could add a side salad if you wanted..I will do it next time since it sounds good!!
In the oven to get the cooking on;)
Out of the oven...all nice and cooked up!! Ready for the plate...
That is what is inside this yummy bad boy:) I hope you all enjoy if you try out this recipe!!!!
FYI:Justin chowed down his enchilada within 10 minutes and loved it. So I know I will be making this again for us:) I'm really excited for Friday's dinner. I will posting that on the blog for everyone!