The author of this week’s guest post is an important part of Crumbs and Chaos – let’s just say without her none of us would be here! She’s our mom and the Grandma of our Chaos, we love her dearly!
I was thrilled when Kate asked me to be the guest blogger this week. I am her mother and also her childcare provider. She is one of my four amazing daughters. I feel very privileged to be able to spend so much time with them.
Growing up, I was one of seven children and remember meals being somewhat blah, my dad was a picky eater and not a fan of ethnic food of any type. My husband likes meat and potatoes, but will try anything (and he’s not afraid to let me know if he doesn’t like it). When my kids were growing up we ate a lot of pizza and tacos and didn’t spend very much time in the kitchen. Now I have time and am really enjoying finding new recipes. Today I want to share my sister Mary’s Chicken Enchiladas.
MARY’S CHICKEN ENCHILADAS
2 Tablespoons BUTTER
1 ONION, finely chopped
2 GARLIC CLOVES, finely minced
1 can ROTEL TOMATOES
1 can CREAM OF CHICKEN SOUP
1 small can MUSHROOMS, drained and finely chopped
2-3 cups cooked and chopped CHICKEN (rotisserie chicken works great!)
2 cans ENCHILADA SAUCE
2 cups SHREDDED CHEESE (cheddar or monterrey jack)
10-12 FLOUR TORTILLAS
Sour Cream and Salsa for serving
Melt butter in a large skillet, add onion and garlic. Saute until soft. Stir in soup, Rotel, mushrooms and chicken. Cook until heated through.
Spray a 9×13 AND 8×8 baking dish with cooking spray.
Lay tortilla flat, spoon 2-3 heaping Tablespoons of chicken mixture in the middle. Roll up and place seam side down in baking dish. Cover with enchilada sauce* and then sprinkle evenly with cheese.
Bake at 350° for 45 minutes. Serve with sour cream and salsa.
*You may not need all of the 2nd can of sauce, just pour on enough to cover.
