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Creamy Chicken Enchiladas Bake
Creamy Chicken Enchiladas Bake

Creamy Chicken Enchiladas Bake

45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup sour cream, divided
1 pkg shredded Colby & Monterey jack cheese, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (6 to 8 inch)
1 1/2 cups thick 'n chunky salsa
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Let's Make It
1
1. Mix chicken, soup, 1/2 cup of sour cream, 1 cup of cheese and 3 Tbsp. of cilantro.
2
2. Spoon about 1/4 cup chicken mixture down the center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with salsa and remaining cheese; cover.
3
3. Bake at 350°F for 25 minutes. Uncover; sprinkle with remaining cilantro. Serve with remaining sour cream.
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