My Grandma Linnea is an excellent cook. I remember her mother, my great grandmother, to also be an excellent cook. They both were great seamstresses as well. I hope to share more of that with you on my blog.
One of my favorite recipes Grandma made was for a yummy, creamy, chicken enchilada. I believe she was given this recipe by a neighbor woman in West Covina, California. She told me she received lots of great meal ideas from this woman who shared fantastic and authentic Mexican recipes.
Last night I mentioned on facebook I made this recipe, and a few people commented and said they wanted it, a few of my sisters, and some friends :-) so here it is...the recipe for the Chicken Enchiladas.
1 dozen 8"flour tortillas
1 can of green salsa
1 can cheddar cheese soup
1 # grated cheddar cheese
1 can diced Ortega chilies
1 pt. sour cream
1# grated montery jack cheese
2 skinless/boneless chicken breasts (or equivalent in left over chicken pieces)
Cook chicken until tender. Cut into bite sized pieces. Mix chilies, sour cream, and soup in a large bowl. Mix in cubed chicken and jack cheese. roll about 1/3-1/2 C of mixture in a warmed tortilla.
Place in a lightly greased 9x13" pan. Repeat until all the tortillas are used. Pour sauce over tortillas. Top with grated cheddar and Bake 30. min in 350 degree oven.
I serve mine with additional sour cream and guacamole. A simple side salad with tomato and ranch dressing is perfect, although I will sometimes add black beans with a little montery jack cheese on top, and Mexican rice.
One of my favorite recipes Grandma made was for a yummy, creamy, chicken enchilada. I believe she was given this recipe by a neighbor woman in West Covina, California. She told me she received lots of great meal ideas from this woman who shared fantastic and authentic Mexican recipes.
Last night I mentioned on facebook I made this recipe, and a few people commented and said they wanted it, a few of my sisters, and some friends :-) so here it is...the recipe for the Chicken Enchiladas.
1 dozen 8"flour tortillas
1 can of green salsa
1 can cheddar cheese soup
1 # grated cheddar cheese
1 can diced Ortega chilies
1 pt. sour cream
1# grated montery jack cheese
2 skinless/boneless chicken breasts (or equivalent in left over chicken pieces)
Cook chicken until tender. Cut into bite sized pieces. Mix chilies, sour cream, and soup in a large bowl. Mix in cubed chicken and jack cheese. roll about 1/3-1/2 C of mixture in a warmed tortilla.
Place in a lightly greased 9x13" pan. Repeat until all the tortillas are used. Pour sauce over tortillas. Top with grated cheddar and Bake 30. min in 350 degree oven.
I serve mine with additional sour cream and guacamole. A simple side salad with tomato and ranch dressing is perfect, although I will sometimes add black beans with a little montery jack cheese on top, and Mexican rice.
Although the enchiladas are rolled individually, I usually serve casserole style, although people pretty much eat "one" each. I have used cream of chicken soup instead of cheddar cheese soup in a pinch, and you get more of the green chili taste.
Picture is from my lunch -- leftovers from yesterday.
YUM!
ReplyDeleteThanks for posting. I can't wait to make these. Debbie and I used to leave school early and raid Grandma's fridge whenever she had these as leftovers.
Yum. My family will be glad to have this too. Your Blog looks great!
ReplyDeleteHi! I love your blog and feel sad I didn't discover it until today. You're more current than I am, though. Adam just hooked up my old computer for internet, but now I'm afraid to use it because there's no protection. I'm at school getting ready for a new cohort to start Monday. I love the looks of your blog and appreciate Grandma's recipe.
ReplyDeleteAlso LOVE your blog name...it's so artsy sounding.