Best Dish: Chicken Enchiladas
Name: Brenda Dutcher
City of residence: Springfield, Ill.
Occupation: Retired elementary school teacher
Family: Married to Arne for 38 years. We have two adult children: Candice (husband Jason) and Chris (wife Lindsey). We also have two grandchildren: Ashley and Alex.
Favorite TV food show: Rachael Ray and Paula Deen. Can’t decide between them. I got to eat at (Deen’s) Lady and Sons restaurant just last month while visiting Savannah, Ga.
Name of dish: Chicken Enchiladas
History of the recipe? My daughter gave it to me a couple of years ago. She made it while we were visiting them in Eden Prairie, Minn.
Did you tweak the recipe? I use chicken breast meat that I cook in a Crock-Pot or on the stove instead of my daughter’s precooked chicken strips. Also, I add some taco seasoning.
Why do you like this recipe? It is easy to prepare and made with ingredients you usually have at home or are easy to find at the store.
Tell us about an occasion when you made the recipe for others: I made it for a home extension group lunch. After I had just finished eating, I heard some women asking who made it and said they would like the recipe. I have also taken it for dinner at my parents’ house because we now try to help cook most of the food when visiting them.
Any advice for someone who will be making the recipe? It can be made ahead and frozen until ready to cook. You could also use chicken thighs if you prefer dark meat, and add more heat if you like spicy.
Describe your cooking style: I love browsing through cookbooks, magazines and on the Internet for new recipes. I try to stick with the ones that you don’t have to buy ingredients that may not get used again.
Other dishes you have been complimented on? A couple of things are quick breads and casseroles. My mother has always loved cooking and has complimented me on the variety of things I have cooked in the past few years.
What do you like most and least about cooking? There isn’t much I don’t like about cooking except a few times a new recipe hasn’t been as good as I had hoped. I especially like it more since we did a kitchen remodel two years ago, adding an island that gives more space to work with.
- 1 (10 ¾-ounce) can cream of chicken soup
- 1 (4-ounce) can green chiles, drained
- 2 cups cooked and shredded chicken
- 1 cup sour cream
- 4 ounces taco seasoning (half of 8-ounce packet)
- 1 cup shredded mozzarella cheese
- 6 to 8 flour tortillas, 6 to 8 inches each
- 1/4 cup milk
- 1 1/4 cups shredded cheddar cheese
Mix 3/4 can of soup with chiles, chicken, sour cream, taco seasoning and mozzarella. Divide the mixture between the tortillas and roll up. Mix rest of soup and milk, and pour evenly over top. Sprinkle cheddar cheese over all. Bake uncovered at 350 degrees for 30 minutes. Can be frozen and cooked at a later time.
Makes 4 to 6 servings.
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