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Chicken and Sour Cream Enchiladas

Chicken and Sour Cream Enchiladas recipe
average rating

4.1 7
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prep time
20 min
total time
55 min
makes
6
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What You Need

2 cups sour cream
2 cups chopped, cooked chicken
2 cups Cracker Barrel Monterey Jack Cheese, shredded
1 tomato, seeded and chopped
1 cup salsa, divided
2 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
12 (6 inch/15 cm) flour tortillas
1 cup shredded romaine lettuce torn

Make It

PREHEAT oven to 350°F (180°C).

MIX 1 cup (250 mL) sour cream, cooked chicken, 1 cup (250 mL) cheese, 1/4 cup (50 mL) salsa, cilantro and cumin.

SPOON about 1/3 cup of the chicken mixture into each tortilla; roll up.

PLACE seam-side down in lightly greased 13x9 inch (3.5 L) baking dish; top with remaining salsa.

COVER and bake for 30 minutes; sprinkle with remaining cheese and bake until cheese has melted.

TOP with lettuce and tomato; serve with remaining sour cream.

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