Ingredients

• 12 flour tortillas {small}
• 1 can {10-ounce} red enchilada sauce
• 2 cups reduced-fat sour cream
• 3 cups sharp cheddar cheese, grated
• 1 heaping cup shredded chicken {about 6-ounces}
• 1 cup chopped scallions
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• Cilantro, for garnish {optional}

Directions

1. Mix together sour cream, green onions, 1 1/2 cups grated cheddar, chicken, cumin, and cayenne pepper.

2. Heat the enchilada sauce in skillet. Using tongs, dunk the tortillas, one at a time, in enchilada sauce and remove. Lay the dipped tortilla on a work surface {it will get messy}, and spoon a good two or three tablespoons of the sour cream chicken mixture in the middle. Roll the tortilla in the style of a burrito, then place it face down in a greased 9 × 13 inch baking pan. Repeat with remaining tortillas and sour cream chicken mixture.

3. Cover the dish with the remaining cheese, then bake uncovered for 15 to 20 minutes at 375 degrees, until bubbly. Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions and cilantro.

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