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Chicken Sour Cream Enchiladas Recipe
16 ounces sour cream, divided
8 ounces Jack/Colby cheese, shredded
2 Tablespoons cilantro, chopped
1 teaspoon ground cumin
2 cups chicken
1 cup salsa
10 6" flour tortillas
1 cup shredded lettuce
1/2 cup tomato, chopped
Mix 1 cup of sour cream, chicken, 1 cup cheese, 1/4 cup salsa and spices. Spoon about 1/4 cup of mixture down center of each tortilla and roll up. Place seam side down in 13x9" baking pan. Top with remaining salsa. Bake @ 350°F for 15 minutes. Sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted. Top with lettuce and tomato. Serve with remaining sour cream.
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