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Creamy Chicken Enchiladas Recipe


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     Creamy Chicken Enchiladas

Category   Entrees - Maindishes
Sub Category   None

2 1/2 cup chopped cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup sour cream, divided
1 1/2 cups shredded Colby and Monterey Jack cheese, divided
1/4 cup chopped fresh cilantro, divided
12 flour tortillas
1 1/ cup thick and chunky salsa

Preheat oven to 350. Line a 13x9x2 baking dish with non-stick foil. Combine chicken, soup, 1/2 sour cream, 3/4 cup cheese and 3 tablespoons cilantro.
Spoon about 1/4 cup of the chicken mixture down the center of each tortilla; roll up. Place seam side down, in foil lined baking dish; top with salsa and remaining 3/4 cup cheese. Cover with foil.
Bake 15 minutes; remove foil. Continue baking 10 minutes longer or until cheese is melted. Top with remaining cilantro and sour cream.

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