Chicken and Sour Cream Enchiladas

Prep Time: 20 min
Total Time: 55 min

Makes: 5 servings, 2 enchiladas each

2 cups chopped cooked chicken
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 1/2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese, divided
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
2 tablespoons chopped cilantro
1 teaspoon ground cumin
10 TACO BELL® HOME ORIGINALS® Flour Tortillas
1 cup shredded lettuce
1 medium tomato, chopped (about 1/2 cup)

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.

SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.

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.

Serve this delicious dish with your favorite steamed vegetable for a well-rounded meal.

How to Shred Lettuce:
Stack several washed and dried lettuce leaves on top of one another. Roll up the stack of leaves to form a cylinder. Slice the cylinder crosswise at 1/4- to 1/2-inch intervals to form long shreds.

Recipe and photograph provided courtesy of Kraft Foods. TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by
Taco Bell Corp.