Ingredients
16 oz. sour cream
2 c. cooked chicken, chopped
8 oz. shredded cheddar
1 c. salsa, divided
2 t. cilantro
1 t. ground cumin
10 flour tortillas (6")
1/2 c. chopped tomatoes
(I don’t use tomatoes)
Preparation
Mix 1 c. sour cream, chicken, 1 c. cheese, ¾ c. salsa, cilantro and cumin. Spoon about 3 c. mixture down center of each tortilla; roll up. Place, seam-side down, in 13X9-inch baking dish. Top with remaining ¼ c. salsa; cover. Bake at 350 for 30 minutes. Sprinkle with remaining 1 c. cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato. Serve with remaining 1 c. sour cream.
