Creamy Chicken Enchiladas

• 2-1/2 cups chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
• 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
• 1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses, divided
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1/4 cup chopped fresh cilantro
• 12 flour tortillas (6 inch)
• 1-1/2 cups red salsa

1. Heat oven to 350F.
2. Combine chicken, soup, 3/4 cup cheese, sour cream and 3 Tbsp.
3. cilantro.
4. Spoon about 1/4 cup down center of each tortilla; roll up.
5. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
6. Bake 25 min.
7. or until heated through.
8. Top with remaining cilantro.

chicken, condensed cream, cheeses, s, fresh cilantro, flour tortillas, red salsa

Taken from www.kraftrecipes.com/recipes/creamy-chicken-enchiladas-74955.aspx (may not work)