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

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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® Thick & 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 Logo 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.

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Bblaze769

posted:7/8/2006

Great, and easy I added taco seasoning to the chicken to give a little extra flavor great with spicy rice, Bean and cheese skillet. mmm mmm good

lynear

posted:6/21/2006

My boyfriend did not like this dish, I thought it was fairly good. It was very very messy though.

cat13ny

posted:6/12/2006

I used additional sour cream and salsa mixed together and dipped the tortillias in it for a more authentic feel.

marishka1

posted:6/8/2006

I added a little more cumin than the recipe called for and everybody loved it!

ShaKr524

posted:6/1/2006

My husband and babies(2,3, & 6) LOVED this recipe. It was mild in flavor for the kids yet creamy. The bottoms brown well for an additional crisp texture. it made enough for GREAT lunch leftovers too because they were so filling. It's a keeper!!!! I imagine this recipe would utilize chicken leftovers well. A very simple recipe.

witmerch

posted:5/31/2006

Very delicious! I love sour cream so I added a little extra. I also added a spicy enchilada sauce and some homemade salsa on top with extra cheese! Very yummy, will definately make again. My 5 year old daughter kept saying, "Mom you are a very good cook" Thank you KRAFT!

Kwyn_13

posted:5/30/2006

Very filling, quick, and delicious!

Yvonne1924

posted:5/30/2006

I've made this recipe twice in the last three weeks. My husband loves it. I didn't use the cumin though. I did add lettuce & tomatoes. This is so simple and definitely can be used for a dinner party. I like it a bit hot so I used spicy salsa.

sparklenfade077

posted:5/28/2006

I made these for my Cinco de Mayo party and they were a huge hit!! I didn't top them with anything I just let my guests add things as they wanted to. I think I may have used a bit too much cilantro but all in all it was VERY VERY good! Everyone went back for seconds and thirds so it was lucky I doubled the recipe.

a cook

posted:5/24/2006

My 12 year daughter made this recipe, and we all loved it. It was an easy recipe to follow, and the leftovers tasted just as good or better the next day. We omitted the cilantro and cumin. We also decided not to top them with the lettuce and tomatoes. We topped it with salsa and sour cream, and made a side dish of spanish rice and kidney beans. We will definitely make this again.