This past weekend was time to pick up our first load of firewood for the season. My husband is so wonderful about having a nice, cozy fire for me almost every night when I get home from work. He knows how much I absolutely love coming into the wonderful aroma and warmth of a fire each evening.
As we were coming back with the firewood, we also came upon the largest pumpkins I have ever seen and for the most unbelievable price - I can never pass up a great coupon or deal. We got one for each girl, so they can have a full canvas for their pumpkin carving this year.
Fall also is the time for making hearty and heart warming meals, cobblers, bread baking and hot tottie beverages. As our community is still dealing with the aftermath of the devastating floods, our church reached out to everyone to see who could volunteer in one capacity or another. I of course signed right up to make lunches and dinners for the clean up volunteers. I figured if I am going to make dishes for the volunteers, I may as well double up on everything and now I have meals for the rest of the week.
It was time to bring back one of our family favorites to share with everyone. My sister-in-law JoAnne used to make us her Sour Cream and Chicken Enchiladas when we lived in California.
These could not be easier to make and a great meal to use up any leftover chicken, lingering cans of cream of chicken soup and that 1/2 container of sour cream looking for a home.
I am perfectly happy enjoying them on their own, but my husband has to put every kind of embellishment he can find on hand to take his plate up a notch, including but not limited to Pico Pica or Tapatio.
Sour Cream and Chicken Enchiladas
Courtesy of JoJo
2 Cups Cooked Diced Chicken
1 Dozen Flour Tortillas
2 Cans Cream of Chicken Soup
2 Cups Mexican Blend Cheddar Cheese, Grated
1 Cup Sour Cream
1 Small Can of Diced Green Chiles
1/4 Cup Chopped Green Onions
Preheat oven to 350 degrees.
Mix chicken, soup, cheese, sour cream, chiles and onions together in large bowl. Spray pan on bottom and sides with nonstick spray. Spoon a small amount of the mixture and spread on bottom of pan. Place small amount of filling in tortilla, roll and place in pan. Top with remaining filling, getting all sides well covered to prevent drying out.
Bake for 30-40 minutes until well heated and bubbling.
Serve with sour cream, your favorite hot sauce and sliced avocados.
We corked a wonderful, chilled white Soave Classico that paired beautifully with the enchiladas.