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Chicken and Sour Cream Enchiladas
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Chicken and Sour Cream Enchiladas

55 Min(s)
20 Min(s) Prep
35 Min(s) Cook
What You Need
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5 servings
Original recipe yields 5 servings
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
2 cups chopped cooked chicken
1 pkg. (8 oz.) KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
1 cup TACO BELL® Thick & Chunky Salsa, divided
2 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
10 flour or corn tortillas (6 inch)
1 cup shredded lettuce
1/2 cup chopped tomato
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Let's Make It
1
Heat oven to 350°F.
2
Mix 1 cup of the sour cream, chicken, 1 cup of the cheese, 1/4 cup of the salsa, cilantro and cumin.
3
Spoon about 1/4 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
4
Bake 30 minutes. Sprinkle with remaining 1 cup cheese; continue baking until cheese is melted.
5
Top with lettuce and tomato. Serve with remaining 1 cup sour cream.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
5
* 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.
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