Recipe: Chicken and Sour Cream Enchilladas

Chicken and Sour Cream Enchilladas

1 container (16 oz.) BREYER'S or KNUDSEN Sour Cream, divided
2 cups chopped cooked chicken
1 pkg. (8 oz.) KRAFT Natural or 1/3 Less Fat Shredded Reduced Fat
Colby and Monterey Jack Cheese, divided
1/2 cup chopped tomato
1 cup TACO BELL salsa, divided
2 Tbsp. chopped fresh cilantro
1 tsp. ground cumin
10 (6 inch) flour or corn tortillas
1 cup shredded lettuce

Heat oven to 350F.

Mix 1 cup of the sour cream, chicken, 1 cup of the cheese, 1/4 cup of the salsa, cilantro and cumin.

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

Bake 30 minutes. Sprinkle with remaining 1 cup cheese; continue baking until cheese is melted.

Top with lettuce and tomato. Serve with remaining 1 cup sour cream.