Creamy Chicken Enchiladas

• 2 12 cups cooked chicken, chopped
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 cup sour cream, divided
• 1 (8 ounce) packageshredded colby-monterey jack cheese, divided
• 14 cup cilantro, chopped and divided
• 1 12 cups salsa
• 96 inches flour tortillas

1. Preheat oven to 350 degrees.
2. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese, and 3 tablespoons of the cilantro until well blended.
3. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up.
4. Place tortillas, seam sides down, in greased 13x9" baking dish.
5. Top with salsa and remaining cheese.
6. Bake 25 minutes.
7. Sprinkle with remaining 1 tablespoons cilantro; top with remaining 1/2 cup sour cream.

chicken, cream of chicken soup, sour cream, colbymonterey, cilantro, salsa, flour tortillas

Taken from www.food.com/recipe/creamy-chicken-enchiladas-151927 (may not work)