This recipe is the true definition of a family favorite.

"This recipe is so quick and easy to prepare!' says Rachel Rathman of Grand Island "It takes only 30 minutes from start to finish. Kids and adults alike love it!"

Chicken Enchiladas

1 1/2 cups shredded or chopped cooked chicken

1 1/2 cups salsa

1 3-ounce package cream cheese

1/2 cup chopped onion

3/4 teaspoon ground cumin

1 1/2 cups shredded Monterey Jack or Colby cheese

10 6-inch flour tortillas

Combine chicken, 1/2 cup salsa, cream cheese, onion and cumin in skillet. Cook over low heat until cheese is melted, stirring occasionally. Stir in 1/2 cup shredded cheese. Spoon a scant 1/3 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in a lightly greased 13-by-9-inch baking dish. Spoon remaining salsa over enchiladas. Cover with remaining cheese. Bake at 350 degrees F for 20 minutes.

Rachel Rathman,
Grand Island