This is a quick and delicious recipe our family enjoys.

 Chicken Enchiladas

3 chicken breasts, cooked & cubed

1 1/2 c. sour cream, divided

3 tsp. taco seasoning, divided

1 (10.5 oz.) can cream of chicken soup, divided

1 1/2 c. shredded Cheddar cheese, divided

1 sm. onion, chopped

1/2 c. salsa

10 (7″) tortillas

In a small bowl, mix 1/2 can soup, 1 cup sour cream and 1 1/2 teaspoons taco seasoning. Spread thin layer on bottom of a greased 9×13-inch pan and set aside.

In a medium bowl, mix 1/2 cup sour cream, 1/2 cup cheese, salsa, 1/2 can soup, 1 1/2 teaspoons taco seasoning and onion. Add chicken. Put 1/3 cup filling in each tortilla; roll and place, seam-down, in pan. Spread set-aside mixture over tortillas. Sprinkle remaining filling and cheese over top. Cover with tinfoil and bake at 350 degrees for 30 minutes.

White Leaf

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