Enchilada Sunday

I may have enough cookbooks to fill a small bookstore, but I'll always believe that the best recipes come from moms. While I love to cook in-depth dishes from time to time, by and large I prefer a dish with easy ingredients that's on my table sooner than later. And that's what mom recipes are all about.

A shining example of a great mom meal is my friend Courtney's chicken enchilada recipe. Her mother has been making these for years, and they are the definition of comfort food. We had a little Mexican-themed dinner party last week, and they were the highlight of the meal (well, these and a couple strong Margaritas). Serve them with chips, salsa and re-fried beans, and you've got yourself a fiesta.

Not only are these enchiladas simple and delicious, they are also the best thing to eat on Sunday nights, when the end-of-the-weekend blues sets in.



Every mom has a few signature recipes up her sleeve (my mom has chili and popovers). I'd love to hear your favorites!

Sour Cream Chicken Enchiladas
Ingredients
1/2 C chopped onion
1/2 Tsp garlic powder
1 C sour cream, divided
2 C cooked chicken, chopped
1 1/2-2 C shredded cheddar cheese (or a blend of cheeses, like Monterey Jack, Manchego and cheddar)
1/4 C milk (whole or skim is fine)
1 can cream of chicken soup (I like Campbell's)
1 4-oz can chopped green chilies
8 7" flour tortillas

Preheat oven to 350 degrees. Mix onion, garlic, soup, 1/2 C sour cream, and green chilies. Reserve 3/4 c of this mixture in a separate bowl. Stir chicken and 1/2 C cheese into remaining sauce. In a small bowl, combine the 3/4 C sauce with remaining sour cream and milk, and blend well.
Spread 1/2 C from 3/4 sauce over bottom of a 9x13 baking dish. Place 1/4 C of chicken mixture in the center of each tortilla and roll up. Place seam side down in baking dish when all are filled.
Spoon remaining sauce over top, cover with foil, and bake for 20 minutes. Remove pan from oven, sprinkle remaining cheese on top and bake for another five minutes (or until the cheese is melted and bubbling). Let enchiladas stand for for five minutes. Serve with salsa.