We had friends over for lunch on Sunday. I wanted to make food that everyone would find appealing, and that I could prepare in advance. I made chicken enchiladas on Saturday, and cauliflower “Spanish” rice, guacamole dip, chips, salsa, sliced jicama, green onions, cilantro, cherry tomatoes and jalapeno peppers on Sunday. I made an apple crisp for dessert.
The main dish, chicken enchiladas, is a recipe that a lovely young woman that I once worked with, Crissa, provided in a recipe exchange at my former office. It was a dish that originated with her mother. I have been making this recipe for years. My sons can eat an entire casserole! The Cauliflower “Spanish” Rice is a recipe I have provided previously, as well as guacamole and apple crisp.
Here is the recipe:
12 small flour tortillas
3 cups of chicken, cooked and cubed
1 can cream of chicken soup
1 can cream of celery soup
1 7 oz. Can of diced green chiles
1 pint sour cream
3/4 cup of grated Jack or mozzarella cheese ( I like to use pepper Jack cheese)
3/4 cup of grated cheddar cheese
1 small onion, finely diced
1 can of sliced olives
2 teaspoons of ground cumin
Combine soups, chiles, sour cream, onion, olives, cumin and one-half of each kind of cheese.
Set aside about 1 and 1/2 cups of the above mixture.
Add chicken to the remaining mixture. Place 1-2 heaping tablespoons of the chicken mixture on each tortilla and fold/roll into a cylinder shape. Place each rolled, filled tortilla into a shallow baking dish. Place the remaining sauce/mixture over the tortillas and sprinkle with the remaining cheese. Refrigerate overnight.
Bake at 350 degrees for 45 minutes, until cooked.
Enjoy!
Shannon Beigert is a chef and baker who loves to entertain guests at her Olympia home. If you want to let her know that this recipe worked well for you, send her a note at shannon@theJOLTnews.com
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Dogmom
This recipe looks good. I haven't tried it yet but plan on soon. Thank you
Monday, October 28 Report this