Hi friends! Welcome to the first Food Blog! The fourth week of every month I am taking time to post some easy, economical ways to feed yourself, your family and friends! I can confidently say that I am a good cook! I’ve been cooking most of my life! Starting with toast at the age of about three and now many decades later I would rather cook for twenty than for two! I enjoy eating and the more people the merrier! Just remember, the people are the most important part of any gathering, whether it’s two or twenty! Hospitality is what we are called to. That is different than entertaining! Be open and generous with what God has blessed you with. Share not just the food, but the love of Jesus with whoever sits at your table. Today I’m starting with one of my favorite recipes. Creamy Chicken Enchiladas! This recipe was given to me by my husband’s sister close to forty years ago! It’s one of the ones that I know by heart and usually triple it when I make it so that I have a couple in the freezer to share with someone, or to pull out when I don’t want to make anything! There are a couple of good lessons in that last sentence,
Be prepared to be generous, be able to have dinner ready quickly when you have hungry people.
This is super easy and delicious served with a green salad and some Mexican rice.
Here you go!
Creamy Chicken Enchiladas (Serves 6-8)
1 Pint Sour Cream
1 Can Cream of Chicken Soup
1 Small Can Diced Onion
2 Cups Shredded Cheese (I use Mexican blend)
Mix all of these together in a large bowl.
Reserve 1 Cup of mixture to top enchiladas.
To the remaining mixed ingredients, add:
2-3 Cups cooked chopped chicken (I use rotisserie chicken
from the grocery store or Costco)
In a sprayed 9x13
Divide chicken mixture into 10-12 flour tortillas
Roll and place in pan
Top with reserved sauce
Cover and bake at 350 for 30-45 minutes until heated
through and bubbly.
Remove, cover and top with more shredded cheese and
bake for 5-10 minutes more until cheese is melted.
Enjoy! Leftovers and don't forget, they freeze well!!
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