Are there Chicken Enchiladas in Heaven?

Good Monday morning!

Here we are again. Yesterday was my late daughter’s birthday.  We got through another  year and this month (well – every calendar year) There are five Mondays in the month. Usually – I forget because of Dezi’s birthday.

But I didn’t this year. That has to count for something, right?

Ya’ll have hung in there with me through this blog for 4 years now.  Can you believe  it? It’s hard for me to fathom that I’ve been a part of this wonderful group of women for that long.

We’ve also established I have a memory problem! So I don’t remember half – (ok, more…) of what I’ve written.

So as my thoughts were with Dezi –  and who could blame me? I was writing another eulogy in my head yesterday.

But I’ve realized I’ve already done that. I found the one I wrote the first year I was here and as I read it – I realized it was more than enough and surely better for my heart to share the link and do something else this year.  If you haven’t read it –

HERE is the link for The Week of Deserae.

So in the spirit of doing something different this year I’ve decided to post her favorite meal. The go-to that she always asked for me to make. One time she called from her apartment an hour away just to ask me to come and make them for her.

I did. And I’m so glad that I made the drive because it’s a memory that I’ll cherish.

I don’t have a picture for it – I haven’t made it in a while. And it has LOADS of calories – but it’s still a favorite. I get calls from my other daughter, Kerri-Ann for the recipe as well because she never writes it down. I don’t remember where I learned to make it, but I’ve made it for years. If I have to count, it would be approximately twenty years. Good God!

I don’t ever measure – but yet, it always comes out awesome. And I always remember how to make it.

Anyway – here it is:

Chicken Enchiladas – don’t count the calories!

NOTE: I was NEVER any good at rolling these suckers up – so I call it enchiladas but I actually make a casserole – like a lasagna – but different. Ha-ha!

1 pound chicken (cooked)

Large jar of Pace Picante Salsa (easy, right?)

1 can of tomato sauce – but keep another on hand just in case…

Approx. 1 tablespoon of chopped green chile (from tiny can.)  Don’t worry about the bite, the milk cuts it down.)

One-half small chopped red onion (again, it’s by sight and how much you want.)

Mix all the above and set aside.

1 can sweetened condensed milk– (found in the baking aisle) in a wide shallow container.

1 package WHITE corn tortillas

Shredded Monterey Jack cheese

Heat pan with oil enough to cover the bottom – (ok – I use more – but you can start there! (You’re going to use it to fry.)

Fry and brown a corn tortilla in the oil – using tongs – then dip it into the evaporated milk until coated generously –it makes them less crispy – set aside each one until you have enough – depending on how big the baking dish is. I use a 9X12 (after using cooking spray)

When you’ve done all that – the first layer in your pan is going to be from the chicken mixture and a little layer of cheese. Then layer with tortillas (it’s okay if they overlap.)

Again, do your layers until the pan is full. (Usually three layers for me)

Ending with a last thin layer of sauce – and generously spread the Monterey cheese over the top.

As I said – I could never roll these – but I suppose you could if you’re talented at it!

Bake at 350 – for approximately 30-40 minutes. I wait until I can see the sauce bubbling on the inside of the casserole.

Let cook for a few minutes then cut into squares. Serve with salad – and be prepared to love it! It’s sweet with a tiny bite.

So there it is – Dezi’s Chicken Enchilada’s. We love them.

And yay me for not forgetting my blog today!

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I hope you have a wonderful memorial day – and let’s not forget to honor our soldiers that have given all for our country.

Thank you for your service. 

 

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15 thoughts on “Are there Chicken Enchiladas in Heaven?

  1. This is unlike me, but I am tearing up reading this. You are such a gift to me and what you mean to me. I can’t imagine what it would be like to be your daughter……your children are incredibly blessed, Dezi included. You are STILL her Mom and she’s making enchiladas for everyone in heaven! Thank you for everything, your writing, your sharing of yourself and just being. Love you now and always Yvonne.

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  2. I’m tearing up also, and I’m much too “mature” for it to be “that time of the month.” Thank you for sharing this recipe as well as what must be an incurable source of sorrow and pain. It takes fortitude and a huge dose of honesty to be willing to commit one’s feelings to paper/a computer screen and allow others to witness your sadness. I respect you, Yvonne Heidt.

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