Enchiladas

I got this recipe from Kraft Recipes. I've never made any type of enchilada before- in fact I've only eaten them once or twice in my life. But, these were extremely easy to make & were a hit in the Willis house. It's recipes like these that I am thrilled to add to my repertoire because it's easy & tasty & unlike most other things I cook.
Due to the snow storm we had, the grocery store was relatively bare yesterday, so please excuse the canned chicken & pre-packaged lettuce. I'm not proud, but it's what was available. CHICKEN ENCHILADAS
2 c. cooked chicken, chopped
1 c. sour cream
1-1/2 c. Colby & Monterey Jack cheese
1 c. salsa
2 T. cilantro, chopped
1 tsp. ground cumin
10 tortillas- mine were too big, so I had to cut them- I'll buy smaller ones next time.
1 c. shredded lettuce

1 medium tomato, chopped

Mix chicken, sour cream, 1 c. of cheese, 1/4 c. of salsa, cilantro & cumin until well blended
Spoon about 1/4 c. of the chicken mixture onto center of each tortilla; roll up.
(I had some extra chicken mixture, and realized it would make a good chicken salad sandwich or wrap- the chicken is already cooked, so the mixture is tasty just the way it is!)
Place, seam side down, in baking dish.
Top with remaining 3/4 c. salsa; cover.
Bake 30 minutes at 350.
Sprinkle with remaining 1/2 c. cheese.
Bake an additional 5 minutes.
Top with lettuce & tomato before serving.