Thursday, July 12, 2012

Chicken and Sour Cream Enchiladas

 
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)
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!



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