Chicken and Sour Cream Enchiladas 1 (16 ounce) container sour cream, divided 2 cups chopped cooked chicken 8 ounces shredded Colby and Monterey Jack cheese, divided 1 jar thick-n-chunky salsa, divided 2 tablespoons chopped cilantro (optional) 12 (6- to 8-inch) corn or flour tortillas Mix one cup of sour cream, chicken, 1 cup of cheese, 1/4 cup salsa and cilantro together. Spoon about 1/4 cup of mixture into the center of each tortilla; roll up. Place, seam side down, in a 13 x 9-inch baking dish. Top with remaining salsa, cover. Bake at 350 degrees F for 30 minutes. Sprinkle with remaining cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato, if desired. Serve with remaining cup of sour cream. Makes 6 servings.