One of the first recipes I cooked

Here is a trip down memory lane for me. When I was a junior in college I moved out of the dorm and into my first apartment. Mom gave me a recipe box full of easy dishes since I was just learning to cook, and this was the first one I made. They are not authentic by any stretch of the imagination, but they sure are good.

Here are some changes I make these days. The recipe calls for you to boil a chicken and use the meat and the broth. Nowadays I buy a rotisserie chicken for the meat and use broth from a box.

Sour Cream Chicken Enchiladas

8 ounces sour cream

1 can cream of chicken soup

1½ cups chicken broth

2 cans (4 ounce) green chilis

12 flour tortillas

3 pound chicken, cooked, boned and shredded

8 ounces Monterrey Jack cheese, grated

8 ounces cheddar cheese, grated

Combine sour cream, soup, broth and chilis. Heat on stove top over low heat and whisk until smooth and well-blended. Remove from heat and cool slightly.

Soften tortillas for a minute or so wrapped in a towel in the microwave then place them in the soup mixture.

Mix chicken and cheeses and few tablespoons of the soup mixture together saving some of each cheese for the top.

Place several tortillas into the soup mixture to coat. Lift each out separately and fill with the chicken and cheese mixture, roll up and place seem side down in a 9x13-inch pan. Repeat with all tortillas. If you have any filling left over just put it on top of the rolled enchiladas.

Pour remaining soup mixture over the enchiladas and top with remaining cheese. Bake at 350 for about 30 minutes until bubbly.

—kwc—

I don’t remember where I got this next recipe but I’ve made it many times. One coworker used to bring it to work to share with everyone. It is very tasty and filling. You can top with green onions and/ or cilantro to add a fresh flavor.

There isn’t a measurement for the ground beef. A pound or two will work. If you bought any roasted Hatch green chilis they would also be good in this.

Crockpot Taco/Enchilada Soup

Brown in a pan:

Ground beef

Onion

Garlic

Add one packet of taco seasoning and a cup or so of chicken stock. Cook for 15 minutes or so, then add to crock-pot.

Add on top of the meat mixture:

1 can of beans (I use black beans and I rinse them off first.)

1 can of corn

1 can of Rotel

2 small cans of green chilis 2 cans enchilada sauce

2 cans enchilada sauce (Mild, medium and/or hot, whatever your family likes.)

1 packet of powered ranch dressing mix

A small log of Velveeta, cut up

Chicken or beef stock, enough to make it soupy.

Heat on low until you’re ready to eat.

—kwc—

Last but not least I have a recipe from Kathy (Spot) Johnston who claims she is not known as a good cook. This recipe doesn’t require any cooking, but she is very specific about the ingredient brands.

Spot’s Pimento Cheese

2 lbs Land O’Lakes American cheese

2 oz. pimentos (Dominic brand)

4 oz. can diced green chilis (Old El Paso brand)

1 cup mayonnaise

Salt and pepper to taste

Spot says you must buy the Land O’Lakes block cheese and grate it yourself. Mix all ingredients together and taste for seasoning.