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
Instructions
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.
Originally Submitted
5/15/2022
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You can add this Creamy Chicken Enchiladas recipe to your own private DesktopCookbook.
