Print Recipe

Chicken and Sour Cream Enchiladas

Chicken and Sour Cream Enchiladas

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

Ingredients



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.

TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Other Southwestern enchilada recipes you may like...

Chicken and Sour Cream Enchiladas
Lazy Pork Enchiladas with Red Sauce
San Antonio River Walk Enchiladas
Tex Mex Truckstop Enchiladas


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.