Creamy Chicken Enchiladas

I love Mexican food, especially enchiladas. My mom has a great recipe for enchiladas, but I decided to try out a new recipe that had less ingredients. It was delicious! I choose to mix the cilantro in with the sour cream and it was delicious! Even with the cream of chicken soup and sour cream and it tasted really light. I would also recommend adding diced green chiles. I got this recipe from tasty kitchen.

• 2-½ cups Cooked Chicken, Chopped
• 1 can (10.75 Oz. Can) Condensed Cream Of Chicken Soup
• 1 cup Sour Cream, Divided
• ½ cups Green Pepper, Chopped
• ½ cups Red Pepper Chopped
• 2 cups Tex-mex Cheese, Shredded
• ¼ cups Fresh Cilantro, Chopped
• 8 whole Flour Tortillas
• 1-½ cup Salsa

Preparation Instructions

1. Preheat oven to 350°F. Mix chicken, soup, green pepper, half of the sour cream, half of the cheese and 3 tablespoons of the cilantro until well blended.
2. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla; roll up. Place, seam sides down, in greased 13×9-inch baking dish. Top with the salsa and remaining cheese.
3. Bake for 25 minutes. Sprinkle with the remaining cilantro; top with the remaining sour cream.