What's For Dinner?

Easy Chicken Enchiladas

Ingredients:

1 cup sour cream
2 cups shredded cooked chicken
1 1/2 cups shredded co-jack cheese - divided
1/4 cup salsa
1 t. cumin
6-8 tortillas

Directions:
Mix above ingredients together, leaving 1/2 cup cheese for top, then spoon into tortillas. Place in 9x13 pan, cover with foil, and bake at 350 for 30 minutes. Sprinkle with remaining cheese, then bake uncovered for 5 more minutes to melt the cheese. If you want, you can pour salsa over the top of the enchiladas before you bake them - it makes the tortillas a little softer.

To freeze:
*** I wrap the enchiladas individually in foil to keep them fresher, then put them in a ziplock freezer bag. DO NOT BAKE THEM IN THE FOIL!!!! ***

To use frozen:
Thaw. Unwrap each enchilada. Place in 9x13 pan, cover with foil, and bake at 350° for 30 minutes. Sprinkle with cheese, then bake uncovered for 5 more minutes to melt the cheese.

Servings: 5

Submitted By: Cheryl
Original Source: My friend Molly

Comments:
I'm not usually an enchilada fan, but I love these! They're not super saucy, which is one of things I love about them. This is an often requested recipe in my house.