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Chicken and Sour Cream Enchiladas

Source of Recipe

Marla


List of Ingredients

Prep time : 20 mins

Ready in : 55 mins

Serves : 5


1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream , divided

2 cups chopped cooked chicken

1 pkg. (8 oz.) KRAFT Natural or 1/3 Less Fat Shredded Reduced Fat Colby and

Monterey Jack Cheese , divided

1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa , divided

2 Tbsp. chopped fresh cilantro

1 tsp. ground cumin

10 TACO BELL HOME ORIGINALS Flour Tortillas

1 cup shredded lettuce

1/2 cup chopped tomato




Recipe

Heat oven to 350°F.

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 of the chicken mixture onto each tortilla; roll up.

Place, seam-side down, in 13x9-inch baking dish. Top with remaining 3/4 cup

salsa; cover.

Bake 30 minutes. Sprinkle with remaining 1 cup cheese; continue baking

until

cheese is melted.

Top with lettuce and tomato. Serve with remaining 1 cup sour cream.