All Recipes

Chicken and Sour Cream Enchiladas

Prep

0-15 mins

Total

50 MIN

Servings

5 servings

Rolled up with tender chopped chicken and salsa in a luscious sour cream and cheese sauce, these weeknight-quick enchiladas are a surefire family pleaser.

Ingredients

  • 2

    cups

    chopped cooked chicken

  • 1-1/4

    cups

    sour cream, divided

  • 1-1/2

    cups

    2% Milk Shredded Colby & Monterey Jack Cheeses, divided

  • 1

    cup

    TACO BELL® Thick & Chunky Salsa, divided

  • 2

    tbsp

    cilantro, chopped

  • 1

    tsp

    ground cumin

  • 10

    flour tortillas (6 inch)

  • 1

    cup

    shredded lettuce

  • 1

    tomato, chopped

Instructions

  1. Step 1

    Heat oven to 350°F.

  2. Step 2

    Combine chicken, 1 cup sour cream and cheese, 1/4 cup salsa, cilantro and cumin.

  3. Step 3

    Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in 13x9-inch baking dish; top with remaining salsa. Cover.

  4. Step 4

    Bake 30 min. Sprinkle with remaining cheese; bake 5 min. or until melted. Top with lettuce, tomatoes and remaining sour cream.

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