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

At Spring Valley Farms, we are


Scroll to Top