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)

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!