3 Boneless Skinless Chicken Breasts cooked and cubed
1 can Cream of Chicken Soup
1 cup Sour Cream
1 1/2 cups medium Cheddar Cheese - shredded
1/4 cup Cilantro chopped
12 (6-inch) Flour Tortillas, small
Preheat oven to 350. Line a large baking pan with Reynolds Wrap Heavy Duty 18" Wide Foil. Combine chicken and soup with half (of each) of sour cream, cheese, and cilantro.
Spoon 1/4 cup chicken mixture down the center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.
Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
Spoon 1/4 cup chicken mixture down the center of each tortilla; roll up. Place, seam-sides down, in foil-lined pan. Top with salsa and remaining cheese. Cover with foil.
Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.
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