Simple Supper Monday - Volume 47: Enchilada's Recipe #1

Every Sunday night, Hubby, Little Chica and I eat dinner at my in-law's house. I'm not sure how the tradition started. I'm sure it started occurring when Hubby and I were dating. We'd lazily hang out at one of our houses (which happened to be our parents houses), and inevitably get invited to dinner. I began hanging out at Hubby's parent's house over 5 years ago. And they still welcome me in every Sunday for a hot meal.

Love them.

Last night, my MIL made a VERY scrumptious and filling meal that I wanted to share with you today! It was pretty simple (I annoyingly sat myself in the kitchen, peering over my MIL's shoulder, asking questions and observing her meal preparing process. I did offer to help, but MIL had it under control).

This is a fun meal to throw together when you (or your spouse) gets home from work. Very family-friendly. And it makes plenty, so you will feed every mouth, possibly with leftovers. I have a simple idea for a way to prepare this without meat, but I will save it for a Tuesday Meatless Meal post (probably next week, because tomorrow I wanted to share a fun St. Patrick's Day treat!).

This would be great paired with Mexican Brownies for dessert!

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Simple Supper Monday

Enchiladas

• 4 large boneless, skinless chicken breasts - cooked and diced
• 2 cans of cream of chicken soup
• 1 small can of diced (or chopped) green chiles
• 1 small can of sliced black olives
• 1 dozen tortillas (ie: 1 package)
• 1 pt of sour cream
• 4 green onions, sliced/chopped
• 2 cups of shredded Mont. Jack cheese (if you are feeling a bit sassy, substitute Pepper Jack)
• 2 cups of shredded sharp cheddar cheese

1) In a bowl, combine soup, peppers, olives, onions and sour cream

2) Add the Mont. Jack cheese

3) Place chicken in a separate bowl. Add 2 cups of the soup mixture to the chicken (reserve remaining 2 cups). Toss to combine.

4) Fill each tortilla with some of the chicken mixture, and roll the tortilla up. Lay each filled tortilla in a 9x13-inch pan

5) Top the tortillas in the pan with remaining 2 cups of soup mix

6) Sprinkle the cheddar cheese over the tortillas and soup mix

7) Cover tightly with foil and bake at 350 * for 40-50 minutes

ENJOY!

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These were nice, warm, and heavy in my belly. While I crave the light and fresh meals of Summer, this dish was the perfect answer to a dreary Sunday dinner. So, make this meal while there is still a nip in the air!

Still calling ALL Simple Supper recipes (especially if you have a great fish/seafood recipe). Don't be shy - send them my way to try and post!

moderndaydonnareed@gmail.com