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Main dishes

Chicken and Sour Cream Enchiladas

Chicken and Sour Cream Enchiladas recipe
photo by:kraft
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.
time
prep:
15 min
total:
50 min
servings
total:
5 servings
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What You Need

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

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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