Chicken Enchiladas

Ingredients

• 2 1/2 cups cubed cooked chicken
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup 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  Salsa

Directions

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 13x9-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. 

Verse Of The Day: "And the peace of God, which surpasses all comprehension, shall guard your hears and your minds in Christ Jesus." ~Philippians 4:7