Back when I was a young teen, I refused to eat anything that sounded even remotely Mexican. Then my granny served some chicken enchiladas that I was required to try out of politeness—and I liked them.
Then again, I may not have been especially polite. It’s possible the conversation went something like this:
“I don’t like Mexican food.”
“But this isn’t like most Mexican food.”
“Still, I don’t like enchiladas.”
“You haven’t even tried them.”
“Why should I try something I know I don’t like?”
“You’ll eat the enchiladas if you want dessert!”
“Okay, okay, I’ll taste the enchilada.”
I hope the conversation didn’t go this way. But I’m sure I was thinking all of my side of the above conversation. And, today, I have versions of this conversation at every meal with my four-year-old.
Anyway, these enchiladas weren’t necessarily real Mexican enchiladas, but they involved tortillas and chicken and green chiles and onion and sour cream, and to my surprise, I liked them. And I stopped telling everyone that I hated all Mexican food.
This week I decided it was time to try making Granny’s chicken enchiladas myself, for my family, my parents-in-laws, and my brother-in-law at our regular Tuesday night dinner. I’d never tried to make the dish, and the recipe looked simple. And, even though I often don’t like sour cream, I remembered liking this dish a lot. Plus, I had a thrifty scheme to bake a chicken one night for dinner and use the leftover breast meat for chicken enchiladas the next night. Who doesn’t get a kick out of making really good use of leftovers?
To make the enchiladas, I first preheated the oven to 350 degrees and sprayed a large baking pan with canola oil. Next I shredded the chicken breast meat, chopped a single green onion, and then mixed the green onion and a small can of green chiles into the chicken. Then I thoroughly mixed one can of reduced sodium cream of chicken soup and eight ounces of light sour cream. I added three soup spoons full of the soup mixture to the chicken and mixed it together to bind the onion and chiles to the chicken. Next I divided the chicken mixture evenly into eight tortillas. I rolled up each tortilla and placed them, seam side down, into the baking dish. Then I poured the rest of the soup mixture over the tortillas and, finally, sprinkled a small amount of cheese (shredded fiesta blend) over the top to add a little color and texture. I put the dish in the oven and baked it for exactly 45 minutes. I served them with medium salsa on the side, along with a lettuce salad.
My chicken enchiladas turned out tasting exactly as I remember Granny’s enchiladas tasting years ago. Delicious! I noticed, pleased, that my father-in-law ate two of them, and my husband ate two and a half. I don’t like to encourage overeating, but I have to admit I liked to see the enchiladas disappearing.
Oh, and the way I figured it, everyone who ate one enchilada or two definitely earned their dessert. Everyone, that is, except my four-year-old, Jonah, who did not try an enchilada at all. Like a teenager I once knew, the kid doesn’t like Mexican food, doesn’t eat enchiladas, and doesn’t want to try anything he knows he won’t like.