Creamy Chicken Enchiladas

Source: KraftFoods.com

Ingredients:

• 2-1/2 cups chopped cooked chicken
• 1 can  (10-3/4 oz.) condensed cream of chicken soup
• 1 cup BREAKSTONE’S or KNUDSEN Sour Cream, divided
• 1 pkg.  (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
• 1/4 cup chopped cilantro, divided
• 12   flour tortillas (8 inch)
• 1-1/2 cups TACO BELL® HOME ORIGINALS® Thick ‘N Chunky Salsa

Directions:

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

SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13×9-inch baking dish. Top with the salsa and remaining cheese.

BAKE 25 min. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream.

Other Tidbits:
Prep Time: 15 min
Total Time: 40 min
Makes: 6 servings, 2 enchiladas each

Three Cheese Manicotti

Source: allrecipes.net submitted by Kelly Shawn Stewart

Ingredients:

• 1 (8 ounce) package manicotti pasta
• 16 ounces ricotta cheese
• 6 ounces shredded mozzarella cheese, divided
• 6 ounces shredded Monterey Jack cheese
• 2 tablespoons sour cream
• 1/3 cup dried bread crumbs, seasoned
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 2 cups spaghetti sauce

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
3. Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
4. In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
5. Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
6. Bake in preheated oven uncovered for 40 minutes; serve.

Three Cheese Manicotti

Source: allrecipes.net submitted by Kelly Shawn Stewart

Ingredients:

• 1 (8 ounce) package manicotti pasta
• 16 ounces ricotta cheese
• 6 ounces shredded mozzarella cheese, divided
• 6 ounces shredded Monterey Jack cheese
• 2 tablespoons sour cream
• 1/3 cup dried bread crumbs, seasoned
• 1/4 cup chopped fresh parsley
• salt and pepper to taste
• 2 cups spaghetti sauce

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
3. Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
4. In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
5. Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce.
6. Bake in preheated oven uncovered for 40 minutes; serve.