Busters Recipes

Chicken and Sour Cream Enchiladas

Prep Time: 20 min
Total Time: 55 min
Makes: 5 servings, 2 enchiladas each

2 cups chopped cooked chicken

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese, divided

1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa, divided

2 Tbsp. chopped cilantro

1 tsp. ground cumin

10 TACO BELL HOME ORIGINALS Flour Tortillas

1 cup shredded lettuce

1 medium tomato, chopped (about 1/2 cup)

PREHEAT oven to 350°F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended.

SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover.

BAKE 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional
5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.