2Combine shredded chicken, cream of chicken soup, 1/2 cup sour cream, 3/4 cup cheese, 3 tablespoons cilantro, package of enchilada seasoning. Mix well.
3Spoon about 1/4 cup chicken mixture down center of each tortilla, roll up. Place seem side down in a 13x9 pan. Pour can of enchilada sauce over top (red or green i use green. Spoon evenly the salsa over top. finishing it off with remaining cheese.
4Cover with foil bake for 15 minutes. Uncover bake a additional 10 minutes or until cheese is melted.
omit enchilada seasoning and sauce.
add 1/4 cup cilantro and 1/2 cup sour cream top with that after baking