Earlier this month you may have read my post about becoming a foodie penpal. Well today is the day that all the foodie penpals share about their boxes. My box came from a lovely woman named Emily from Midland, Texas and within it was all kinds of Texas delicacies like Texas Trash (a sweet concoction kind of like puppy chow) and Amazing Corn (kind of popcorn but kind of not). I was especially excited for the Hatch Green Chiles in the box because they were perfect for a Mexican-inspired dish that I learned from my Aunt Ethel. Aunt Ethel was my dad’s oldest sister and since she didn’t have any kids of her own, she loved to spoil her nephews and nieces with her amazing cooking. She made the best fried chicken, red velvet cake, and ranger cookies that I’ve ever had. Another one of her great recipes were her enchiladas. With my Hatch Green Chiles, I had everything I needed to make them for dinner last night.
Aunt Ethel’s Chicken Enchiladas (yields 4)
- 2 large chicken breast cooled and cubed or shredded
- 1 cans of cream of chicken soup
- 1/4 cup milk
- 8 oz. sour cream
- 4 oz. diced green chilies
- 1/2 bunch of green onions, chopped
- 1 pkg. large flour tortillas (I substitute whole wheat tortillas instead)
- 1.5 cups of shredded cheddar cheese
- Spray 10 x 15 glass baking dish
- Mix soup, milk, sour cream, chilies and green onions. Spread one cup of mixture on bottom of baking dish. Reserve 1 ½ cups for top.
- Add chopped chicken to remaining mixture. Spread a roll of filling across the center of the tortilla. Roll and place, seam down, in pan. Cover with remaining sauce and cheese on top.
- Bake at 375 degrees for 40 minutes.