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Creamy Chicken Enchiladas 2 1/2 cups cooked chicken, chopped 1 - 10 3/4 oz can cream of chicken soup 1 cup sour cream, divided 1 1/2 cup shredded cheddar cheese 1/4 cup chopped cilantro, optional 12 - 6 inch flour tortillas 1 1/2 cup salsa Preheat oven to 350 degrees. Line a large baking pan with aluminum foil. Combine chicken & soup with half the sour cream, half the cheese & half the cilantro. Spoon 1/4 cup of the chicken mixture down the center of each tortilla, then roll up. Place seam side down on the foil. Top with salsa & the remaining cesse. Cover with foil. Bake 15 minutes, remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro & sour cream. 8 servings. |