Chicken and Sour Cream Enchiladas

• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
• 2 cups chopped cooked chicken Whole Foods 1 lb For $3.99 thru 02/09
• 1 pkg. (8 oz.) KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
• 1 cup TACO BELL Thick & Chunky Salsa, divided
• 2 Tbsp. chopped fresh cilantro
• 1 tsp. ground cumin
• 10 flour or corn tortillas (6 inch)
• 1 cup shredded lettuce
• 1/2 cup chopped tomato King Sooper's 1 lb For $0.99 thru 02/09

1. Heat oven to 350F.
2. Mix 1 cup of the sour cream, chicken, 1 cup of the cheese, 1/4 cup of the salsa, cilantro and cumin.
3. Spoon about 1/4 cup of the chicken mixture onto each tortilla; roll up.
4. Place, seam-side down, in 13x9-inch baking dish.
5. Top with remaining 3/4 cup salsa; cover.
6. Bake 30 minutes.
7. Sprinkle with remaining 1 cup cheese; continue baking until cheese is melted.
8. Top with lettuce and tomato.
9. Serve with remaining 1 cup sour cream.

s, milk, taco, fresh cilantro, ground cumin, flour, shredded lettuce, tomato king

Taken from www.kraftrecipes.com/recipes/chicken-sour-cream-enchiladas-51106.aspx (may not work)