Creamy Chicken Enchiladas

From a little recipe booklet I picked up at the grocery.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2 1⁄2 cups  cooked chicken, chopped
• 1 (10 3/4ounce) can  cream of chicken soup
• 1  cup sour cream, divided
• 1 (8 ounce) package  shredded colby-monterey jack cheese, divided
• 1⁄4 cup cilantro, chopped and divided
• 1 1⁄2 cups salsa
• 96  inches flour tortillas

Directions

1. Preheat oven to 350 degrees.
2. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese, and 3 tablespoons of the cilantro until well blended.
3. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up.
4. Place tortillas, seam sides down, in greased 13x9" baking dish. Top with salsa and remaining cheese.
5. Bake 25 minutes.
6. Sprinkle with remaining 1 tablespoons cilantro; top with remaining 1/2 cup sour cream.