2 cups chopped, cooked chicken
1 cup sour cream
1-1/2 cups shredded colby and monterey jack cheeses, divided
1- 1/4 cup salsa
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 flour tortillas
(6 inch)
1 cup shredded lettuce (optional)
1 tomato, chopped
(optional)
Directions:
Heat oven to 350° F.
Combine chicken,
1 cup each sour cream and cheese, 1/4 cup salsa, cilantro and cumin.
Spoon about 1/4 cup chicken mixture down center of each
tortilla; roll up.
Place, seam-sides down, in 13 x 9 baking dish; top with
remaining salsa (I tend to use a bit more, to make sure they are really covered!). Cover dish with foil.
Bake 30 minutes, then sprinkle with remaining cheese and bake a few more minutes uncovered, until cheese is melted. Top with lettuce, tomatoes and remaining sour cream if you wish.
My Notes:
What size tortillas you use, will determine how many enchiladas you
make. The recipe suggests 6 inch, but I used 8 inch. I made these 4
flour ones and then 4 small corn tortillas for my gluten-free
husband. These are also great warmed up the next day for lunch! Enjoy!
