BREAKSTONES Chicken and Sour Cream Enchiladas Recipe

BREAKSTONES Chicken and Sour Cream Enchiladas Recipe

  • 2 cups chopped cooked chicken
  • 1 cup BREAKSTONE'S Reduced Fat Sour Cream
  • 1 1/2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese, divided
  • 1 cup salsa, divided
  • 2 tablespoons chopped cilantro
  • 1 teaspoon ground cumin
  • 10 flour tortillas
  • 1 cup shredded lettuce
  • 1 medium tomatoes, chopped
  1. Preheat oven to 350 degrees F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended.
  2. Spoon about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13×9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
  3. Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
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