CHICKEN AND SOUR CREAM ENCHILADAS

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Chicken and Sour Cream Enchiladas image

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.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 5 servings

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 530, Fat 27 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 115 mg, Sodium 1070 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 5 g, Protein 32 g

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