Chicken and Sour Cream Enchiladas

Chicken and Sour Cream Enchiladas recipe

photo by:kraft

This is one of those recipes that my roommates always request for me to make. Over the years, I have changed the recipe slightly. I only use half a cup of sour cream and ad...read more

posted by

sarahjean2282

on 1/10/2013

time

prep:

15 min

total:

50 min

servings

total:

5 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

cups chopped cooked chicken

1-1/4

cups BREAKSTONE'S or KNUDSEN Sour Cream, divided

1-1/2

cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided

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

Tbsp. chopped cilantro

tsp. ground cumin

flour tortillas (6 inch)

cup shredded lettuce

tomato, chopped

Make It

HEAT oven to 350°F.

COMBINE chicken, 1 cup each sour cream and cheese, 1/4 cup salsa, cilantro and cumin.

SPOON about 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with remaining salsa. Cover.

BAKE 30 min. Sprinkle with remaining cheese; bake 5 min. or until melted. Top with lettuce, tomatoes and remaining sour cream.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Serving Suggestion

Serve this delicious main dish with your favorite hot steamed vegetable for a well-rounded meal.

How to Shred Lettuce

Stack several washed and dried lettuce leaves on top of one another. Roll up the stack of leaves to form a cylinder. Slice the cylinder crosswise at 1/4-to 1/2-inch intervals to form long shreds.

Rate recipes, or edit your previous ratings and more. Sign In

moosiemom1

posted:3/20/2007

This was so easy to make, perfect for company.

mlsteinkamp

posted:12/29/2006

This is a great recipe. I substituted queso for the salsa and it turned out great!!

beverlycain

posted:11/15/2006

I made this last night and my family loved it! I added a 1/3 cup chopped onion and it made it even better! This recipe is definitly a keeper.

bigbouncy

posted:10/27/2006

Very good. My family really loves enchiladas, so trying a new recipe and having them like it was a plus. Very easy to make.

Mirandasky0101

posted:10/5/2006

It was a pretty good recipe, I put too much cilantro into it, but other than that it was really good. Prep time took me longer than expected. I will make this again for sure.

mrschildress

posted:9/21/2006

My husband and I LOVED this recipe! I actually used red enchilada sauce instead of the salsa and we really like it, but it was good w/ salsa also. I also mixed together some shredded cheese, sour cream and salsa/sauce and spread it over the top of the enchiladas. This is a very good recipe to mix and match.

a cook

posted:9/10/2006

This was great. I changed a few things and used Enchilada red sauce instead of salsa and Kraft Mexican shredded cheese. I also boiled the chicken with garlic and onion to make it easier to shread rather than chopping. Since there's just 2 of us we ate half for dinner and froze the other half (before cooking) for a quick dinner another night!

smiles78

posted:8/7/2006

I've made this recipe about four times this year and my friends request it often. It was super easy to make and is wonderful served with Spanish rice!

Angel53531

posted:7/30/2006

This was really simple and really good! We didn't use the lettuce or tomatoes but I did add some black beans to mine (not the boys). I served it with corn and Mexican rice, will definitely be making again! It reheats great too, I think I liked it better the second day!

a cook

posted:7/10/2006

Easy, relatively quick, very tasty!