Chicken and Sour Cream Enchiladas


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Serves 4-6 | Prep Time 30 | Cook Time 45

Why I Love This Recipe

From Sue Aichele


Ingredients You'll Need

1 (16 oz) container of sour cream, divided
2 cups chopped cooked chicken
1 pkg (8 oz) shredded colby or pepperjack cheese, dividied
1 cup salsa
2 T chopped cilantro
1 tsp ground cumin
10 (6-inch) flour tortillas
1 cup shredded lettuce
1 cup chopped tomatoes


Directions

Mix 1 cup sour cream, chicken, 1 cup cheese, 1/4 cup salsa, cilantro and cumin together. Spoon about 1/4 cup of chicken mixture into each tortilla and roll up. Place in a 9x13 pan; top with remaining salsa and cover. Bake at 350° for 30 minutes. Sprinkle with remaining cheese and continue baking until cheese has melted. Top with lettuce and tomatoes. Serve with remaining sour cream and salsa.


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