2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses, divided
1 cup BREAKSTONE'S Sour Cream, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1-1/2 cups TACO BELL® Thick & Chunky Salsa
Mix chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.
Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
Bake 25 min. or until heated through. Top with remaining cilantro and sour cream.
Prepare as directed, using reduced-fat condensed cream of chicken soup and BREAKSTONE'S Reduced Fat Sour Cream.
Substitute 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast Cuts for the chopped cooked fresh chicken. Or, use 2 pkg. (6 oz. each) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips, cut into bite-size pieces.
Tortillas can be warmed before use for easier handling. Just stack tortillas, then wrap in foil. Bake at 350ºF for 10 to 15 min. or just until warmed. Or, wrap tortillas loosely in wax paper and microwave on HIGH 1 min. or just until warmed.