Chicken and Sour Cream Enchiladas

Serve this delicious dish with your favorite steamed vegetable for a well-rounded meal.

Ingredients

• 2 cups chopped cooked chicken
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 1/2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese, divided
• 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
• 2 tablespoons chopped cilantro
• 1 teaspoon ground cumin
• 10 TACO BELL® HOME ORIGINALS® Flour Tortillas
• 1 cup shredded lettuce
• 1 medium tomato, chopped (about 1/2 cup)

Instructions

1. Heat oven to 350 degrees F.
2. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended.
3. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13 x 9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
4. Bake for 30 minutes.
5. Sprinkle with remaining 1/2 cup cheese.
6. Bake for an additional 5 minutes or until cheese is melted.
7. Top with lettuce and tomato just before serving.

Yield: 5 servings, 2 enchiladas each
Prep Time: 20 min
Total Time: 55 min

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.

Recipe and photo credit: Kraft Foods - kraftrecipes.com.

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