Rosa Enchiladas

• 3 whole Boneless, Skinless Chicken Breasts
• 1 can (10.5 Oz. Can) Cream Of Chicken Soup
• 1/2 jars (16 Oz. Jar) Salsa/Picante Sauce
• 1 container (16 Oz. Container) Sour Cream
• 1 cup Shredded Mexican Cheese
• 8 whole Flour Tortillas
• 1/4 cups Fresh Cilantro, Plus More For Garnish (optional)

1. Preheat the oven to 400 degrees.
2. Bring a pot of slightly salted water to a boil.
3. Boil the chicken breasts until done.
4. Shred the chicken using two forks and set aside in a bowl.
5. Mix the cream of chicken soup, salsa, and sour cream together.
6. Pour half of this mixture into the bowl of chicken and combine.
7. Add about half of the cheese (or however much you like) and the cilantro into the chicken mixture and combine.
8. Spoon the chicken mixture into the tortillas and roll into enchiladas.
9. Pack them into a 13x9 baking pan until full.
10. Pour the remaining sauce on top of the enchiladas and sprinkle more cheese on top.
11. Bake for 20 minutes or until cheese is melted.
12. Top with more cilantro (if desired) and enjoy!

chicken breasts, cream of chicken soup, sauce, sour cream, mexican cheese, flour tortillas, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/rosa-enchiladas/ (may not work)