Creamy Chicken Enchiladas

Ingredients

• 2 1/2 cups chopped cooked chicken (2 chicken breasts)

• 1/2 cup sour cream

• 1 can (10.75 oz.) condensed cream of chicken soup

• 8 oz. shredded Colby & Monterrey Jack cheese

• 1/4 cup chopped cilantro

• 12 flour tortillas (6 medium-sized)

• 1.5 cups salsa (Mild Ortega Salza)

Instructions

Mix chicken, soup, 1/2 cup sour cream, 1 cup cheese & 3 Tbsp. cilantro.

Spoon about 1/4 cup of this mixture down the center of each tortilla; roll up.

Place, seam sides down, in a greased 13x9 inch baking dish.

Top with salsa and remaining cheese.

Bake at 350degF for 25 minutes.

Sprinkle with remaining cilantro.

Serve with sour cream.

Additions: For a healthier dose, try adding chopped raw zuccini and/or squash to the mixture.