RECIPE OF THE WEEK

Sour Cream & Chicken Enchiladas

• 2 chicken breasts, cooked and cut into small pieces (season with McCormick Montreal Seasoning)
• 16 oz. container of sour cream
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 3/4 c. salsa
• 2 1/2 c. cheddar cheese
• 1 dozen flour tortillas

-Mix together the first 5 ingredients and half of the cheese, in a medium bowl.

-Warm tortillas in the microwave.

-Spoon 1/3 c. mix in tortilla, then roll up and line tortillas in a 9x13 casserole dish.  Pour remaining sour cream mixture over the top and sprinkle with remaining cheese.

-Bake at 350 degrees for 20-30 min. or until bubbly and cheese is melted.

*If you don't like mushrooms, feel free to use 2 cans of cream of chicken soup.