Chicken and Sour Cream Enchiladas
CATEGORIES
INGREDIENTS
  • Cooking Time: 45
  • Servings: 4-6
  • Preparation Time: 30
  • 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
  1. 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.
RECIPE BACKSTORY
From Sue Aichele