Recipe from Andrea Dodds of Loveland, OH

Total Time:  30-40 min

2-1/2 c of chopped cooked chicken (you can find this where they sell the tuna)
1 can of condensed cream of chicken soup
1 c of sour cream
1 pkg of shredded colby & Monterey Jack Cheese divided
1/4 c of chopped cilantro
12 8 in tortillas
1-1/2 c of thick and chunky salsa

1.  Preheat oven to 350. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp of the cilantro until well blended.

2.  Spoon about 1/4 cup of the chicken mixture down center of each tortilla, roll up.  Place seam sides down in a greased 13 x 9 baking dish. Top with the salsa and remaining cheese.

3.  Bake 25 min. Sprinkle with remaining 1 Tbsp cilantro top with remaining 1/2 cup sour cream.

Yield: 6 servings, 2 enchilladas each

Comments: I want to go to culinary school so I like to practice and send stuff.