BREAKSTONE'S Chicken and Sour Cream Enchiladas

Ingredients

• 2 tablespoons cilantro leaves chopped
• 1.5 cups milk colby & monterey jack cheese shredded 2% divided kraft
• 2 cups meat from a rotisserie chicken cooked chopped
• 10  flour tortillas 
• 1 teaspoon ground cumin 
• 1 cup lettuce shredded
• 1 cup breakstone's reduced fat cream sour
• 1 cup salsa divided
• 1 medium tomatoes chopped

Equipment

• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F.
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 of the chicken mixture down center of each tortilla; roll up.
4. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.
5. Bake 30 minutes.
6. Sprinkle with remaining 1/2 cup cheese.
7. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.