Twelve years ago, three dumb women decided to throw themselves a birthday party. I say dumb because we three cleaned the house, planned the menu, bought, prepared and served the food, and cleaned up afterward. How smart was that?
My partners in stupidity were co-worker Michaela Morris, along with Angie Thompson, who is married to our then-assistant news editor, Phillip Thompson. Michaela and I share the same birthday – May 5 – also known as Cinco de Mayo, and Angie’s is May 6. We thought it would be fun to celebrate our special day together with friends and co-workers and serve Mexican fare.
Our menu that evening included, among other things, Angie’s creamy Chicken Enchiladas. I’m not sure which one of us was on a diet at the time, but the recipe was fairly lowfat and very tasty.
I came across Angie’s recipe buried deep in my recipe box one day last week and decided to dust it off. I made a few minor changes to it and prepared the dish that night for my family. I served it with boxed Spanish rice and a small green salad.
There were no leftovers.
1⁄2 cup chopped onion
1 tablespoon butter
1 can reduced-fat cream of chicken soup
1 cup reduced-fat sour cream
1 cup fat-free sour cream
1 teaspoon chili powder
1 teaspoon cumin
3 cups cooked chicken, cubed
1 small can chopped green chilies, drained
10 soft flour tortillas
1 cup shredded Cheddar cheese
Sauté onion in butter until soft and tender. Set aside.
Combine soup, sour cream, chili powder and cumin. Reserve about 1 cup of this mixture. Combine remaining soup mixture, cooked chicken, green chilies and onion mixture.
Spoon one-tenth of chicken mixture into each tortilla and roll tightly. Place seam side down in a greased 9×13-inch casserole dish. Spoon reserved soup mixture on top of rolled tortillas, spreading to the edges. Sprinkle with shredded cheese.
Bake uncovered at 350 degrees for 20 to 30 minutes.
Ginna Parsons is the Daily Journal’s food/home/garden editor.
Ginna Parsons/NEMS Daily Journal