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Ingredients
  • 2-1/2  cups
    chopped cooked chicken
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  • 1  10-3/4-ounce can
    condensed cream of chicken soup
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  • 1  8-ounce package
    KRAFT Shredded Colby & Monterey Jack Cheese, divided
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  • 1  cup
    BREAKSTONE'S Sour Cream, divided
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  • 1/4  cup
    chopped cilantro, divided
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  • 12  8-inch
    flour tortillas
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  • 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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