Chicken and Sour Cream Enchiladas

Name: Chicken and Sour Cream Enchiladas
Prep time: 15 min
Total time: 50 min
Yield: Makes 5 servings.
Ingredients: 2 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; 1 cup TACO BELL® Thick & Chunky Salsa , divided; 2 Tbsp. chopped cilantro; 1 tsp. ground cumin; 10 flour tortillas (6 inch); 1 cup shredded lettuce; 1 tomato , chopped

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Recipe by Kraft

Prep Time

15
min.

Total Time

50
min.

Servings

5 servings

Rolled up with tender chopped chicken and salsa in a luscious sour cream and cheese sauce, these weeknight-quick enchiladas are a surefire family pleaser.

What You Need

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2 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
1 cup TACO BELL® Thick & Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 flour tortillas (6 inch)
1 cup shredded lettuce
1 tomato, chopped

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Make It

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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.

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

Kitchen Tips
Nutrition

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.

Servings

5 servings

Nutritional Information

Serving Size 5 servings
AMOUNT PER SERVING
Calories	530

Total fat	27g
Saturated fat	13g
Cholesterol	115mg
Sodium	1070mg
Carbohydrate	39g
Dietary fiber	3g
Sugars	5g
Protein	32g
% Daily Value
Vitamin A	25 %DV
Vitamin C	10 %DV
Calcium	60 %DV
Iron	20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by japhina from This was pretty good. This was pretty good. I acidentally only put in 1/2 tsp of cumin, which is why to me it was a bit bland. I'm sure that will be remedied next time I make it by adding the full tsp. I also mixed together sour cream and salsa together and spread it on top before baking. I also used a rotisserie chicken for easier prep. It came out great. My husband couldn't wait to eat the leftovers at work!

Date published: 2010-08-08

Rated 5 out of 5 by BeverlyAnn23 from My 12 year daughter made this recipe, and we all loved it. 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.

Date published: 2006-05-25

Rated 5 out of 5 by Katie Ettel from This was great. 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!

Date published: 2006-09-11

Rated 5 out of 5 by ShaKr524 from My husband and babies(2,3, & 6) LOVED this recipe. 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.

Date published: 2006-06-01

Rated 5 out of 5 by danielle555 from Very Very Good! Very Very Good!!! I added cream cheese, green chilies, half a taco seasoning packet & poured enchilada sauce over the whole thing before cooking. Thanks to all the suggestions from the other reviewers, everything turned out great. Leftovers were awesome too, maybe even better then the day it was made! I WILL make this again & again

Date published: 2008-09-17

Rated 5 out of 5 by sparklenfade077 from I made these for my Cinco de Mayo party and they were a huge hit! 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.

Date published: 2006-05-29

Rated 4 out of 5 by mrschildress from My husband and I LOVED this recipe! 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.

Date published: 2006-09-21

Rated 5 out of 5 by sarahjean22 from I love this recipe. I love this recipe. It has become a favorite by the roommates. Here are some of the changes that spruce it up a bit: Use half a cup of sour cream and half cup of cream cheese. I also add black beans. I use a spicier salsa in the mix to give it some flavor, but as a side, my roommates prefer a mild salsa.

Date published: 2010-09-07