
As we become dependant on convenience of processed food, each generation modifies the recipe to accommodate the new developments of grandma's cooking. This is a third generation recipe of Chicken enchiladas.
My grandmother lived through the Great Depression and she would make meatless enchiladas with Colby cheese, onions, garlic and red chili. Served with a fried egg and topped with lettuce and tomato. Of course we had pinto beans and potatoes as a side dish to help stretch the meal for any unexpected company and there was always room for another mouth. My grandmother had the gift of stretching any meal to accommodate any visitor at meal time. Anytime someone came to the house, they never left hungry.
My sister provided us with this quick and easy way of making a green chili dish casserole. When we moved away from the local farming communities in New Mexico, we lost access to a vital ingredient to our family and culture, chili. Most supermarkets did not stock chili and there was only one company that provides a small can of the tasty green chili. We also added meat to the recipe because we have access to meat and it is affordable. Here is our third generation recipe for chicken enchiladas.
Ingredients:
1 can of cream of chicken soup
1 can of cream of mushroom soup or cream of golden mushroom
1 cup of half and half
½ cup of diced roasted green chili
1 or more garlic clove
1 cup or more of diced onion, yellow or red if you want a sweeter taste
½ lb or more of grated Colby mild longhorn cheese
3 or more cubed chicken breasts
12 or more corn tortillas
You have the option of frying the corn tortillas or layering them as is.
If you fry the corn tortillas, get a small egg skillet with vegetable oil and fill with a quarter inch depth with oil. Prepare a place to drain the oil from the tortillas by using a wood cutting board with a layer of paper towels. You can use cardboard, newspapers, or cookie sheet or any other material that will not be damaged by the heat and oil of the corn tortillas. Turn to a high heat until you can drop a tortilla in, and then adjust the heat to keep the oil hot but not smoking. Start frying the corn tortillas the oil will bubble around the tortilla and start to dome. Turn it over and fry the other side. You can also use the spatula to hold the tortilla under the oil. It does not take long to cook them soft. Start laying them on the paper towel and when you have covered the paper towel with fried corn tortillas, add another paper towel layer and repeat until the corn tortillas are all fried.
In a large sauce pan or 2 quart pan put in the diced chicken and cover with a low heat steam the chicken until cooked. Uncover and add green chili, garlic, both cans of soup with the half and half. You can use the soup can to measure the half and half. Bring to a boil then turn off. This is your chicken sauce!
Now start layering your chicken enchiladas! Get the casserole pan and spoon some sauce to cover the bottom. Add the corn tortillas covering the bottom of the pan, and then add your diced onions, chicken sauce, and generous portions of grated Colby mild longhorn cheese. Repeat this process until you have the pan filled. Turn the oven to 275 degrees put the pan in the oven to melt the cheese and heat the green chili chicken enchilada casserole. When the cheese has melted serve with green salad. If the chili is too hot, you can add sour cream to extinguish the flames.
Enjoy!