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!
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.