Mom's Creamy Chicken (or Beef!) Enchiladas

My love for coming together around a table with good folk, food and conversation goes back a long, long time.  It's connecting, it's stopping; sitting with each other while eating is one of the most basic, yet most interesting events that goes down between people.  

Family trips to Morrison's after church flowed into Mexican fiestas with friends at Mom's house flowed into supper clubs and cookbook clubs and apps on patios.  Planned or spontaneous, fancy or relaxed....matters not just as long as we are together and there is food.

Let's circle back around to those Mexican fiestas at my mom's house.  I have no idea how or why they started but I do know that there were lots of layered tshirts and slicky shorts.  And talk of boys.  And broken hearts.  And probably some gossip.  There were usually sombreros and there were always cheesy biscuits.  

This enchilada recipe was usually front and center.  When I knew that Brandon and I would be hosting a Mexican themed supper club it didn't take me long to decide that we'd be having this for our main course.  It is just so good.  And it tastes like high school.  I don't really know what that means but if you were at these fiestas....you get it.  

Ole, fine friends!  Let's have dinner together soon.  With these enchiladas.....   
Mom's Creamy Chicken (or Beef!) Enchiladas

1 lb cooked chicken (or beef!)
chili powder
garlic powder
onion powder
salt and pepper
1 can of rotel (drained)
1/2 cup of sour cream
1 can of cream of mushroom soup
6 flour tortillas
shredded cheese (cheddar, Mexican blend, whatevs) ( Not a lot of rules here.

Heat the meat over medium heat.  Add all of the seasonings along with the rotel.  

In a small bowl, combine the sour cream and the soup.  Add two tablespoons of the soup mixture to the meat.  Divide the meat mixture evenly among the tortillas.  Roll them up and place them in a greased baking dish.  Bake at 350 for 30 minutes covered.  Uncover, bake for 5 more minutes.   

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