Over a Cup of Coffee: Making different types of enchiladas | CraigDailyPress.com

Over a Cup of Coffee: Making different types of enchiladas

Diane Prather

As I type this column, I'm looking out onto a gray-looking scene, no doubt indicating more rain. We're grateful for the moisture but hoping that it didn't set the haying operations back too far. One thing is for sure — cooler temperatures leave me more willing to cook. Today I checked out my old cookbook that no longer has front and back pages and came up with two enchilada recipes. Both of them call for chicken. I thought it might be a good idea — when the house is cooler, like today — to put a couple of baking chickens in the oven, one to serve with potatoes and carrots and the other to cut up for enchiladas.

The "Sour Cream Enchiladas" recipe would be a good one to make up ahead of time since it has to set in the refrigerator for 24 hours.

I had a reader inquire about chokecherries. Does anyone know where a person might be able to find chokecherries or serviceberries — for picking? We had a very few chokecherries in a bush in our yard, and the birds devoured the berries before they were barely ripe.

If you know about berries or have a recipe that you'd like to share with readers, call me at 970-824-8809 or write to me at P.O. Box 415, Craig, CO 81626.

Sour Cream Enchiladas

12 corn tortillas

1 pint sour cream

4 cups diced cooked chicken

1 (4-ounce) can diced green chilies

2 cans cream of chicken soup

1 small bunch green onions and tops, chopped

1 pound cheddar cheese, shredded

Wrap tortillas in a damp towel. Warm in a microwave oven until soft. For the filling, combine the chicken, soup, chilies and sour cream. Place two tablespoons of filling, one teaspoon of cheese and one teaspoon of green onion on each of the 12 tortillas. Roll the tortillas up and place them seam-side down in a greased 9×13-inch casserole. Pour the remaining filling over the tortillas. Sprinkle with the remaining cheese. Cover with foil and let the casserole dish set in the refrigerator for 24 hours. The next day bake it in a 350-degree oven for 1 to 1 1/2 hours or until bubbly.

Chicken Enchiladas

1 (3-pound) chicken or equivalent in breasts

1 medium onion, chopped

3 tablespoons butter

1 can cream of chicken soup

12 corn tortillas

1 can cream of mushroom soup

1 cup chicken broth

1 (4-ounce) can green chilies

1 pound shredded longhorn cheese

Cook and bone chicken. Brown onion in butter. Add soups, broth, green chilies and cooked chicken. Heat well. In a 9×13-inch casserole, layer the tortillas, chicken sauce and cheese. Repeat until the casserole is filled, ending with cheese. Bake at 350 degrees for 30 minutes.

*Note: I sometimes tear the tortillas into pieces.