- 2- 1/2 C chopped cooked chicken
- 1 can cream of chicken soup
- 1 C sour cream, divided
- 8 oz shredded colby and montery jack cheese, divided
- 1/4 C cilantro chopped, divided
- 12 flour tortillas (6″-8″)
- 1- 1/2 C salsa
Mix chicken, soup, 1/2 sour cream, 1/2 cheese, 3 Tbsp cilantro. Spoon about 1/4 C chicken mixture down the center of each tortilla; roll up. Place seam down in greased 9×13 pan. Top with salsa and remaining cheese; cover. Bake @ 350 for 25 minutes. Uncover. Sprinkle with remaining cilantro. Serve with remaining sour cream.