Creamy Chicken Enchilladas

2 1/2 lbs chopped cooked chicken
1-10oz can cream of chicken soup
1 cup sour cream, divided
1-8oz shredded colby, montery jack, divided
1/4 cup chopped cilantro, divided
12 flour tortillas
1 1/2 cup thick n chunky salsa

Mix chicken, soup, 1/2 cup sour cream, 1 cup cheese and 3 tbsp cilantro. Spoon about 1/4 cup chicken mixture down center of each tortilla, roll up. Place seam side down in greased 13x9" baking dish. Top with salsa and cheese. Cover. Bake at 350F for 25 minutes. Uncover, sprinkle with cilantro, serve with sour cream.