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Crystal_Ann Posted June 12, 2005 10:43 AM
Vanessa Marcil's Chicken Sour Cream Enchiladas
1 container (16 ounces) sour cream, divided
2 cups chopped cooked chicken
1 package (8 ounces) shredded reduced fat Colby and Monterey Jack cheese, divided
1 cup salsa, divided
2 tablespoons chopped cilantro
1 teaspoon ground cumin
10 flour tortillas (6-inch)
1 cup shredded lettuce
1/2 cup chopped tomato
Mix 1 cup of the sour cream, chicken, 1 cup of the cheese, 1/4 cup of the salsa, cilantro and cumin. Spoon about 1/4 cup of the chicken misture down the center of each tortilla; roll up. Place, seam side down, in a 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1 cup of cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato. Serve with remaining 1 cup sour cream.
Vanessa Marcil's Chicken Sour Cream Enchiladas
1 container (16 ounces) sour cream, divided
2 cups chopped cooked chicken
1 package (8 ounces) shredded reduced fat Colby and Monterey Jack cheese, divided
1 cup salsa, divided
2 tablespoons chopped cilantro
1 teaspoon ground cumin
10 flour tortillas (6-inch)
1 cup shredded lettuce
1/2 cup chopped tomato
Mix 1 cup of the sour cream, chicken, 1 cup of the cheese, 1/4 cup of the salsa, cilantro and cumin. Spoon about 1/4 cup of the chicken misture down the center of each tortilla; roll up. Place, seam side down, in a 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1 cup of cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato. Serve with remaining 1 cup sour cream.