MRS. NELDA’S CREAMY CHICKEN ENCHILADAS

Ingredients

2 1/2 cups chopped cooked chicken
1 can cream of chicken soup
1 cup sour cream, divided
1 (8-ounce) package shredded Colby & Monterey Jack cheese, divided
1/4 cup chopped cilantro, divided
12 (8-inch) flour tortillas
1 1/2 cups thick-and-chunky salsa

Preparation

Combine chicken, soup, 1/2 cup of sour cream, 1 cup of cheese and 3 tablespoons of cilantro in a mixing bowl and blend together well. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in a greased 9- x 13-inch baking dish. Top with salsa and remaining cheese. Bake at 350 degrees for 25 minutes. Sprinkle with remaining cilantro and top with remaining 1/2 cup sour cream. Makes 4-6 servings.