Make these tasty (but easy) chicken enchiladas fast for a filling weekday meal they'll love.
Prep Time: 10 min. | Start to Finish: 35 min. | Makes: 6 servings.
2 1/2 cups chopped cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup
1 package (8 ounces) KRAFT Shredded Colby & Monterey Jack Cheese, divided
1 cup BREAKSTONE'S Sour Cream, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1 1/2 cups Salsa
HEAT oven to 350°F.
MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 tablespoons cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.
PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
BAKE 25 minutes or until heated through. Top with remaining cilantro and sour cream.