Creamy Chicken Enchiladas

Ingredients:

2½ cups	Chopped Cooked Chicken
1× 10¾ oz	Condensed Cream of Chicken Soup
1× 8 oz	Kraft Shredded Colby & Monterey Jack Cheese, divided
1 cup	Breakstone's Sour Cream, divided
¼ cup	Chopped Cilantro, divided
12	8" Flour Tortillas
1½ cups	Salsa

Directions:

HEAT oven to 350 degrees F
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.