I haven't thought about this particular recipe for a long time, but my sister in law, after reading my blog, reminded me about a recipe that I gave her many years ago. Over the years this recipe has become a firm favourite with her family. Perhaps as her daughter thinks about preparing meals now, this recipe may become one that she makes. I guess this is how family favourites are made.
Chicken Enchiladas
Serves 4
1 medium onion, chopped
1 clove of garlic, chopped
1/2 cup sliced black olives (optional)
1 x green chilli, chopped (optional)
250g sour cream
420g cream of chicken soup
1 BBQ chicken, bones removed, chopped
1 cup grated cheese
8 corn tortillas
1/2 cup milk
For Serving:
extra sour cream
salsa
avocado
chopped tomatoes
chopped shallots
shredded lettuce
In a non stick frypan heat a small amount of oil, saute the onion and garlic until tender. To the onion mixture add 1/4 cup olives, chillies, sour cream and soup. Mix well.
Reserve approximately 3/4 cup of this mixture, and set aside.
To the remaining sauce mix add the chopped chicken, and 1/2 cup of the grated cheese.
Place the tortillas in the microwave for approximately 30 seconds to loosen them, then spread them out on the bench. Divide the chicken mixture evenly among the tortillas, roll the tortillas up. Place the enchiladas either in individual gratin dishes, or place them all in a greased baking dish.
To the reserved sauce mixture add the milk and mix well. Spoon this sauce mixture over the tortillas. Top with the remaining grated cheese.
Bake at 180 degrees C for 30-35 minutes, or until golden and bubbly.
To serve top with sour cream, reserved olives, chopped tomatoes, lettuce, avocado, and shallots. Add Salsa to taste.
The great thing about this recipe is that you can also modify it to make seafood enchiladas - replace the chicken with crabmeat, or prawns. Yum - nothing better than Crab Enchiladas!
So I ask you Dear Readers is there a recipe you have given to someone that has become a family favourite with them?
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