Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

2 1/2 cups chopped cooked chicken
1/2 cup sour cream
1 can cream of chicken soup
8 oz shredded Jack cheese
1/4 cup chopped cilantro (optional)
12 flour tortillas
1 1/2 cups salsa (or less, to taste)

Preheat oven to 350 degrees

Mix chicken, sour cream, cream of chicken soup, 1 cup of the cheese, and 3 Tbsp cilantro (if used).
Spoon 1/4 cup of chicken mixture down the center of each tortilla. Roll up and place seam sides down in greased 13x9 baking dish. Top with salsa and remaining cheese.
Bake at 350 degrees for 25 minutes.
Serve with additional sour cream, salsa, and cilantro (if desired).

Recipe from Grammie Cressy

**This is Grampa's favorite meal!**