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Chicken and Sour Cream Enchiladas

Source of Recipe

Internet


List of Ingredients

1 container (16 oz.) Sour Cream, divided use
2 cups chopped cooked chicken
1 pkg. (8 oz.) Shredded Reduced Fat Colby & Monterey Jack Cheese, divided use
1 cup Salsa, divided use
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 Flour Tortillas, 8 inch (6 inch works in a pinch)
1 cup shredded lettuce
1/2 cup chopped tomato



Recipe

MIX 1 cup of the sour cream, chicken, 1 cup of the cheese, 1/4 cup of the salsa, cilantro and cumin.
SPOON about 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
BAKE at 350°F for 30 minutes. Sprinkle with remaining 1 cup cheese. Bake an additional 5 minutes or until cheese is melted, uncovered.
TOP with lettuce and tomato. Serve with remaining 1 cup sour cream.
Makes 5 servings