Chicken Enchiladas

by Debi on

We hosted a fellowship group in our home and it was my turn to cook the main dish. I’m no gourmet cook, but I like to prepare meals that fit my ability while being extra special at the same time. For this occasion I knew my chicken enchiladas would satisfy a crowd, fit the family budget and be somewhat simple to make.

In Paint by Numbers I mentioned, that as a new wife, I had to learn most of what I did from others. So, I found the good ol’ church cookbook to be a fine place to start. It wasn’t long until we had certain ‘staples‘ from the older women’s kitchens at our dining room table. Some of these recipes have been a part of our family mealtime ever since.

I remember Tim bragging to another young married friend about my chicken enchiladas. The friend argued there was no way mine could be any better than his wife’s. Once we compared notes – she and I realized we both used the SAME recipe from the SAME church cookbook! (we got a lot of these for wedding gifts)

One little church lady recorded her beloved recipe and two young wives took it as their own. The rest – is history. If YOU like it – keep it as your own as well. This recipe’s been time tested and probably tweaked a bit. (if the truth were known) A word of caution – if you use chicken parts it won’t be the same. The whole chicken makes all the difference. No cutting corners here.

Chicken Filling

1 whole chicken (organic is best)

2 Tbs butter

2 cans Taco Sauce (4 ½oz)

1 ½ cups chopped potatoes – boiled and drained

1/3 cup hot sauce (your favorite brand)

Cook chicken in simmering water until meat can be removed from bone. Melt butter in large skillet; add chopped chicken, taco sauce, hot sauce and potatoes. Stir together and cook on low for 15 minutes.

Enchiladas

12 flour tortillas

8 oz sour cream (the kind WITH fat!)

Monterrey Jack Cheese – grated

Pickled Jalapeno pepper – sliced

Black Olives – sliced

Fill tortillas with chicken filling, roll and line in pan, top with cheese. Cook @ 350 degrees for 30 minutes. Top with sour cream, salsa and olives.

Serves 6 – 8 Obviously, I triple this recipe for a family meal and quadruple it if we’re to have leftovers!! Delicious!

Linked with The Gypsy Mama – 5 minute Friday & Add A Pinch – Follow me there?

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{ 7 comments… read them below or add one }

Danielle January 29, 2011 at

These look delicious! I love finding the history of recipes so fun!

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Miriam January 31, 2011 at

Debi, I have found myself anticipating your next recipe post. We haven’t tried them all but I do know we loved the Beef Stew you posted recently. We’ve made it a couple of times already. Even made it for a group of 25 people (truth be known, Steve, Josh and Ted cut everything up and got it in the roaster while the girls were enjoying a baby shower for Michelle). It was delicious!!!! Thanks for helping out “the moms in a rut” with cooking ideas. It’s always fun to make a new recipe and surprise the family.

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Debi February 1, 2011 at

Oh, that’s so good to hear! Great idea to have ‘cutters’ in place. I was sorry to miss the shower. I agree, it IS fun to get a new recipe but I always want to make sure it’s one that works! I’m not into experimenting anymore. (time’s too precious)

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Sarah Pinero February 1, 2011 at

Looks like an awesome recipe Debi!! I can’t wait to try it! I love reading your blog. It points me back to family and home!! : )

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Liberty February 11, 2011 at

OH I think you can tell lots about a person by the cookbooks they use – or don’t use. I was blessed with a few from my grandmother’s collection when she dies last year – Just thumbing through them makes me feel close to her…
Blessings!
LIB

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Katie @ This Chick Cooks May 4, 2011 at

Debi- Those enchiladas look fantastic! I love story about the husbands both saying their wife makes the best enchiladas and then finding out it is the same recipe. There is something to be said for old cookbooks and recipes handed down. I have a cookbook that my Grandmother and Great Grandmother both used and it is just so special.
I would love to add your enchiladas to my features for this coming Wednesday if that is ok. Thanks for sharing it!

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Risa Warren September 1, 2011 at

Debi, This recipe was excellent! My 2 girls made it and it was the better than eating out at a Mexican Restaurant and cheaper, too!! Thanks for sharing!

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