Creamy Chicken Enchiladas
Ingredients:
2½ cups Chopped Cooked Chicken
1× 10¾ oz Condensed Cream of Chicken Soup
1× 8 oz Kraft Shredded Colby & Monterey Jack Cheese, divided
1 cup Breakstone's Sour Cream, divided
¼ cup Chopped Cilantro, divided
12 8" Flour Tortillas
1½ cups Salsa
2½ cups Chopped Cooked Chicken
1× 10¾ oz Condensed Cream of Chicken Soup
1× 8 oz Kraft Shredded Colby & Monterey Jack Cheese, divided
1 cup Breakstone's Sour Cream, divided
¼ cup Chopped Cilantro, divided
12 8" Flour Tortillas
1½ cups Salsa
Directions:
HEAT oven to 350 degrees F. MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 tablespoons cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up. PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese. BAKE 25 minutes or until heated through. Top with remaining cilantro and sour cream.
HEAT oven to 350 degrees F. MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 tablespoons cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up. PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese. BAKE 25 minutes or until heated through. Top with remaining cilantro and sour cream.
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