Chicken and Sour Cream Enchiladas

chickenandsourcreamenchiladasRolled up with tender chopped chicken and salsa in a luscious sour cream and cheese sauce, these weeknight-quick enchiladas are a surefire family pleaser.


  • 2 cups chopped cooked chicken
  • 1-1/4 cups sour cream, divided
  • 1-1/2 cups shredded colby & monterey jack cheeses, divided
  • 1 cup salsa, divided
  • 2 Tbsp. chopped cilantro
  • 1 tsp. ground cumin
  • 10 flour tortillas (6 inch)
  • 1 cup shredded lettuce
  • 1 tomato, chopped


  1. Heat oven to 350°F.
  2. Combine chicken, 1 cup each sour cream and cheese, 1/4 cup salsa, cilantro and cumin.
  3. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13×9-inch baking dish; top with remaining salsa. Cover.
  4. Bake 30 min. Sprinkle with remaining cheese; bake 5 min. or until melted. Top with lettuce, tomatoes and remaining sour cream.
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