BREAKSTONES Creamy Sour Cream Chicken Enchiladas Recipe

BREAKSTONES Creamy Sour Cream Chicken Enchiladas Recipe

  • 2 1/2 cups cubed cooked chicken
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup BREAKSTONE'S Reduced Fat Sour Cream, divided
  • 1 (8 ounce) package KRAFT Shredded Colby & Monterey Jack Cheese
  • 1/4 cup chopped cilantro, divided
  • 12 (8 inch) flour tortillas
  • 1 1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
  1. Preheat oven to 350 degrees F. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro until well blended.
  2. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13×9-inch baking dish. Top with the salsa and remaining cheese.
  3. Bake 25 minutes. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream.
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