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Chicken and Sour Cream Enchiladas
Chicken and Sour Cream Enchiladas

Chicken and Sour Cream Enchiladas

8 Review(s)
Cook Minutes 55 Min
Prep : 20 Min Cook: 35 Min
Easy yet authentic, these baked chicken enchiladas are prepped in just 20 minutes. Who knew chicken enchiladas were so easy?
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What do I need ?
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6 Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups sour cream
2 cups chopped, cooked chicken
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
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How do I make it ?
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Step 1
PREHEAT oven to 350°F (180°C).
Step 2
MIX 1 cup (250 mL) sour cream, cooked chicken, 1 cup (250 mL) cheese, 1/4 cup (50 mL) salsa, cilantro and cumin.
Step 3
SPOON about 1/3 cup of the chicken mixture into each tortilla; roll up.
Step 4
PLACE seam-side down in lightly greased 13x9 inch (3.5 L) baking dish; top with remaining salsa.
Step 5
COVER and bake for 30 minutes; sprinkle with remaining cheese and bake until cheese has melted.
Step 6
TOP with lettuce and tomato; serve with remaining sour cream.
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