Her dish was so delicious, I asked for her recipe. She chuckled to herself while giving me a sly grin and said that her recipe has a secret ingredient in it and that I would never guess what it is. She then made me guess a few times and I was wrong on every attempt. Do you see what her secret ingredient is? Kind of makes sense that it would be in there.
chicken enchiladas
INGREDIENTS
1 can Cream of Chicken soup
1 TBSP cocoa
½ cup water
1 bottle (6 oz) mild green chili salsa
¾ cup finely chopped celery
½ teaspoon ground cumin
2 cups shredded cooked chicken
1 ½ cups shredded Mexican-style cheese
1 ¼ cups thawed frozen corn
1 can (4 ounces) chopped green chilies
12 corn tortillas
TOPPINGS
2 cups shredded lettuce
1 cup diced tomato
½ cup diced red onion
8 oz. Sour cream
DIRECTIONS
In one bowl, mix: soup, cocoa, and water. Stir in, mild green chili salsa, celery, and cumin.
In a 2nd larger bowl, combine: chicken, cheese, corn, and green chilies.
Combine 3/4th the bowl of sauce and the bowl of chicken mixture, reserving the remaining 1/4th of sauce to pour over the top.
Working with 1 tortilla at a time, spoon 1/3 cup chicken mixture down center; roll up and place seam side down in 13x9 baking dish coated in non-stick spray. Pour remaining sauce over top; sprinkle with any remaining cheese. Cover dish with non-stick foil. Bake 30 minutes in a 350 degree oven, uncover and bake 20 minutes longer, or until sauce bubbles around edges and cheese has melted.
To serve: sprinkle with some of the lettuce, tomato, onion, and dollop of sour cream
Also nice to serve with: refried beans (one 16 oz can heated in oven) and cooked rice.
Enjoy!
Quote of the night from my soon to be 15 year old niece and Rachel Ray wanna be: "Oh Aunt Val, you MUST give me this recipe". She cracks me up!
What's that?? I thought I heard someone challenge me for a game of Wii bowling. All I can say is, "bring it!".