Chicken & Sour Cream Enchiladas

• 2 cups chopped cooked chicken
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1-1/2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses, divided
• 1 cup salsa, divided
• 2 Tbsp. chopped fresh cilantro
• 1 tsp. ground cumin
• 10 flour tortillas (6 inch)
• 1 cup shredded lettuce
• 1 medium tomato, chopped (about 1/2 cup) Safeway 1 lb For $1.29 thru 02/09

1. Preheat oven to 350F.
2. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended.
3. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
4. Place, seam-ides down, in 13x9-inch baking dish.
5. Top with remaining 3/4 cup salsa; cover.
6. Bake 30 min.
7. Sprinkle with remaining 1/2 cup cheese.
8. Bake an additional 5 min.
9. or until cheese is melted.
10. Top with lettuce and tomatoes just before serving.

chicken, s, milk, salsa, fresh cilantro, ground cumin, flour tortillas, shredded lettuce, tomato

Taken from www.kraftrecipes.com/recipes/chicken-sour-cream-enchiladas-55963.aspx (may not work)