Ingredients
  • 2 1/2  cups chopped cooked chicken
  • 1  10 3/4 ounce can condensed cream of chicken soup
  • 1  8  ounce package KRAFT Shredded Colby & Monterey Jack Cheese, divided
  • 1   cup BREAKSTONE'S Sour Cream, divided
  • 1/4  cup chopped cilantro, divided
  • 12  8  inches flour tortillas
  • 1 1/2  cups salsa
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Directions
1. 
Heat oven to 350 degrees Fahrenheit.
2. 
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.
3. 
Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
4. 
Bake 25 minutes or until heated through. Top with remaining cilantro and sour cream.
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