Chicken and Sour Cream Enchiladas

Ingredients

• 2 Tbsp cilantro leaves chopped
• 1.5 cups milk colby & monterey jack cheeses shredded 2% divided kraft
• 2 cups meat from a rotisserie chicken cooked chopped
• 1.3 cups knudsen cream sour divided
• 10 6-inch flour tortillas ()
• 1 tsp ground cumin 
• 1 cup lettuce shredded
• 1 cup taco bellâ® & chunky salsa thick divided
• 1  tomatoes chopped

Equipment

• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Combine chicken, 1 cup each sour cream and cheese, 1/4 cup salsa, cilantro and cumin.
3. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.
4. Place, seam-sides down, in 13x9-inch baking dish; top with remaining salsa. Cover.
5. Bake 30 min.
6. Sprinkle with remaining cheese; bake 5 min. or until melted. Top with lettuce, tomatoes and remaining sour cream.