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  • 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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Heat oven to 350 degrees Fahrenheit.
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.
Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
Bake 25 minutes or until heated through. Top with remaining cilantro and sour cream.
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