Chicken and Sour Cream Enchiladas

• 2 cups sour cream
• 2 cups chopped, cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
• 2 cups Cracker Barrel Monterey Jack Cheese, shredded
• 1 tomato, seeded and chopped
• 1 cup salsa, divided
• 2 Tbsp. chopped fresh cilantro
• 1 tsp. ground cumin
• 12 (6 inch/15 cm) flour tortillas
• 1 cup shredded romaine lettuce torn

1. PREHEAT oven to 350F (180C).
2. MIX 1 cup (250 mL) sour cream, cooked chicken, 1 cup (250 mL) cheese, 1/4 cup (50 mL) salsa, cilantro and cumin.
3. SPOON about 1/3 cup of the chicken mixture into each tortilla; roll up.
4. PLACE seam-side down in lightly greased 13x9 inch (3.5 L) baking dish; top with remaining salsa.
5. COVER and bake for 30 minutes; sprinkle with remaining cheese and bake until cheese has melted.
6. TOP with lettuce and tomato; serve with remaining sour cream.

sour cream, cheese, tomato, salsa, fresh cilantro, ground cumin, flour tortillas, shredded romaine lettuce

Taken from www.kraftrecipes.com/recipes/chicken-sour-cream-enchiladas-83185.aspx (may not work)