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chicken And Sour Cream Enchiladas 1 (16 Ounce) Container Sour Cream, Divided
2 Cups Chopped Cooked Chicken
8 Ounces Shredded Colby And Monterey Jack Cheese, Divided
1 Jar Thick-n-chunky Salsa, Divided
2 Tablespoons Chopped Cilantro (optional)
12 (6- To 8-inch) Corn Or Flour Tortillas mix One Cup Of Sour Cream, Chicken, 1 Cup Of Cheese, 1/4 Cup Salsa And Cilantro Together. Spoon About 1/4 Cup Of Mixture Into The Center Of Each Tortilla; Roll Up. Place, Seam Side Down, In A 13 X 9-inch Baking Dish. Top With Remaining Salsa, Cover. Bake At 350 Degrees F For 30 Minutes. sprinkle With Remaining Cheese. Bake An Additional 5 Minutes Or Until Cheese Is Melted. Top With Lettuce And Tomato, If Desired. Serve With Remaining Cup Of Sour Cream. makes 6 Servings. |
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