Lundi: Recipes

My mother was never one to invite me into her kitchen or hand out cooking tips.  In fact, to this day she will not write down a recipe when asked.  Fortunately, her mother was much more forthcoming and always had a good word for me about kitchen management and feeding a family, particularly on a budget.  One of the pieces of cooking wisdom that I remember Gran telling me was that the recipes on Campbell’s soup cans could always be trusted.  For a substantial and inexpensive meal that tasted good, Campbell’s was a go to.  So that’s what I did.  When Mom wouldn’t pass on her enchilada casserole recipe, I turned to a soup can.  And then I tweaked it a bit.  Here is the happy result.

2 cups cooked boneless, skinless chicken breast, chopped

1 can Campbell’s Condensed Cream of Chicken soup

¾ cup sour cream

1 ½ cup salsa

2 tbsps chili powder (or 2 tsps if you’re a bit of a gringo)

8 ounces shredded Monterey Jack cheese

8 ounces shredded sharp Cheddar cheese

10, 6 inch flour tortillas

Spray two shallow baking dishes with nonstick cooking spray and preheat oven to 350 degrees. 

Mix the soup, sour cream, salsa and chili powder thoroughly in a large bowl; reserve 1 ½ cups of this mixture.

Add chopped chicken to the remaining soup mixture and mix thoroughly.  Place a little more than a serving spoon full of the chicken mixture on a tortilla, sprinkle with a handful of Jack cheese, roll the tortilla up and place it roll side down in the baking dish.  Continue this process with all ten tortillas, filling both baking dishes with five enchiladas each.

Pour reserved soup mixture over enchiladas and then sprinkle on the Cheddar cheese.  Cover both dishes tightly with foil and bake for approximately 40 minutes or until cheese is melted and bubbly. 

This recipe is delicious and makes enough enchiladas for two meals for a family of four.  Good call, Gran.  Bon appetite ~

Header: Supper Time by Dorothy Bartholemy via American Gallery