Creamy Chicken & Sour Cream Enchiladas
- 2 cups chopped cooked chicken
- 1 cup KNUDSEN Sour Cream
- 1 1/2 cups shredded Colby & Monterey Jack cheese, divided
- 1 cup salsa, divided
- 2 tablespoons chopped cilantro
- 1 teaspoon ground cumin
- 10 (6 inch) flour tortillas
- 1 cup shredded lettuce
- 1 medium tomato, chopped
Preparation time 20mins
Cooking time 75mins
1.Preheat oven to 350 degrees F.
2.Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
3.Bake 30 minutes.
4.Sprinkle with remaining 1/2 cup cheese.
5.Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.