Things That I Make

So I have a confession: I love almost any recipe that calls for cream-of-something-soup. I am a sucker for tatertot casserole with green beans and hamburger and cream of mushroom gravy-like goodness. And the chicken enchiladas that my mother in law taught me to make that don't really resemble enchiladas in any capacity other than they have cheese and tortillas in them are one of our family favorites. In fact, they are Aspen's absolute favorite. She can't ever remember what they are called, but she loves them more than anything. And will ask for thirds, even when they are laced with extra roasted green chilis and are spicy enough to chap your lips, as Nattie pointed out. They were good. But I cheated this time, and in a rare switch-up, I assumed LESS guilt cheating than not cheating would have earned me. Someone had used up my entire "stockpile" of cream-of-something-soups, and in order to make enchiladas, I either had to resort to the traditional red sauce recipe that my Mexican friend who is whiter than any pasty sorority chick I have ever heard of gave me, run to the store for the sodium, chemical laden guilt trip of cream-of-something-soup, or improvise. I opted for plan C, and found a recipe for a substitute on Buns In My Oven. The title of this blog was slightly unsettling to me, but I found the recipe useful and most importantly: IT WORKED. The enchiladas didn't even taste like rip-off non-mexican enchiladas. Between the frozen-but-freshly-roasted green chilis and the homemade cream of chicken soup, they were not only yummy, but remarkably less unhealthy than usual (please note I do not make the leap to HEALTHY in this statement).

Donna's Chicken Enchiladas

1 lb boiled shredded chicken, canned chicken, or just whatever chicken doesn't have bones and is already cooked. 
1 can cream-of-something soup or make THIS substitute
1 cup sour cream
1 can diced green chilis (or if you're cool like me and visited the Price's chili farm, four or five roasted, diced chilis)
18 corn tortillas

Combine shredded chicken, soup, sour cream and chilis in a big bowl. Stir well. 

Grease the bottom of a 9x13 pan. Preheat oven to 350ยบ

Put down a layer of six overlapping tortillas in pan, spread one half of the chicken mixture on top, cover with cheese, then another layer of tortillas, the other half of the chicken goop, more cheese, then more tortillas and more cheese. Cover with tinfoil and bake for about an hour or until it's all melty and bubbly and delicious. Serve with salsa and MORE sour cream, because there's never enough. 

This makes one pan. I almost always have to make two, and the amount are sort of best guess, because I am kind of a dumper rather than a measurer.


Yield: Equivalent to one can of soup


1 tablespoon flour
3 tablespoons butter
1/2 cup chicken broth
1/2 cup milk
salt and pepper, to taste


Melt the butter in a small sauce pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly. Remove from the heat and slowly whisk in the chicken broth and milk. Return to the heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add salt and pepper to taste.


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