By Alexandra Pettit, Arizona Farm Bureau Intern
In my family when we were having enchiladas you knew it was going to be a good time. It was going to be a fun-filled night of cooking and laughing. This recipe came from my mom’s best friend and we called her Aunt T. When I was little I would sit in the kitchen and watch them laugh and cook, and this by far was always the best meal.
The older I got the more my mom wanted me to learn how to cook and this was one of the first things she taught me how to cook. This recipe brings back lots of memories I got to spend with my mom in the kitchen. We would always hand roll each one, and at the end, she would let me lick the spoon. Looking back I cherish the time I spent in the kitchen with my mom now that she is gone. I’m glad that I have this special recipe that I can share with my kids someday.
Aunt T’s Enchiladas
Makes Approximately 1 ½ Dozen
1-1 ½ Boneless skinless chicken breast shredded (save broth)
2 Cans of diced green chilies
½ Cup of grated cheddar cheese
½ Cup of chopped onions
1 can of cream of chicken soup
2/3 container 16 oz Sour cream
Cream together ingredients. If too thick add broth a little at a time till creamy.
Also, need:
Corn tortillas
1 Cup shredded cheese
Warm tortillas in microwave (1Min.) spoon mixture into tortilla, roll it and place in the casserole dish. With the remainder of the mixture add the rest of the sour cream container and more broth until runny. Spoon over remaining filling over the top of the enchiladas. Sprinkle with the cheese and bake at 375 Degrees until hot all the way through.
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Author’s Biography
My name is Alexandra and I am a junior at Arizona State University studying Global Agribusiness. I am a member of the Sigma Alpha chapter at ASU. I hope that upon graduating I can peruse a career in the agriculture industry.
