Recipe of the Week
Two large pans (double recipe) can feed quite a crowd when accompanied by refried beans or Spanish Rice and a green/citrus/sweet onion salad. Delicioso! Enjoy!
Mari Susan Bell
3 cups cooked, chopped chicken
1 cup sour cream
1 8 oz block cream cheese
1 can cream of mushroom soup
1 can mild enchilada sauce
1 can large black olives, sliced
1 package medium flour tortillas
1 cup grated monterey jack cheese
1 sweet onion, chopped fine
1/2 pound chopped Chorizo (Mexican saugage)
1 small package of silvered almonds,lighty browned in olive oil.
Saute onion in two tablespoons olive oil for a few minutes, then add saugage and simmer on low for 15 minutes. Toss in chicken and gently combine until warm. Remove from heat and allow to cool.
Cut up or break into small pieces the cream cheese. Add to the cooled mixture along with half of the sliced black olives and toss gently so the cheese remains in pieces.
In a wide, shallow pan, warm enchilada sauce and cream of mushroom soup, blending well. Remove from heat and add 1/2 cup of sour cream, blending well.
Prepare a large flat baking pan; rub the bottom and sides with olive oil.
Dip one side of a tortilla into the warm sauce. Lay the tortilla down with the dipped side up, add some chicken/chorizzo mixture and roll it up. Lay seam side down in the baking pan. Repeat until you fill the pan or use all the tortillas!
Top with all the remaining sauce, the shredded Monterey cheese, the almond slivers and the remaining sliced olives.
Bake covered in a 350 degree oven for 40 minutes. Remove from oven and let sit, covered, at room temperature for 10 minutes.
Serve each enchilada with a spoonful of sour cream.
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