It’s cold in Iowa today. Our thermometer said – 8 this morning. And though my grandparents used to say this kind of weather was too cold for snow, it’s snowing. Not hard, but enough to make the countryside blowy and unwelcoming.
So this is a day for comfort food, warm and homey. It’s a day for shortcuts, too, since the writing of the first draft of Different Dream Parenting has been crowding out normal, every day activities like cooking and trying new recipes. Which means this is a day for another recipe from Shadow Valley Family Camp!
This recipe comes from Hiram’s cousin, Beth. It’s easy and tasty, and makes good leftovers, though there usually isn’t much left over at Family Camp. It tasted great, eaten in the open air pavilion on the side of a mountain. And it tastes great on a cold winter night when memories of summer fun are the warmest thing in sight.
Beth’s Chicken Enchiladas
Boil a 2-3 pound chicken for two hours in salted water. When slightly cooled, pick off the meat, chop into bite-size pieces, and refrigerate.
1 medium onion, chopped
2-3 tablespoons butter
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1 small can green chilies, chopped
12 cornmeal tortillas
1 cup grated cheddar cheese
Preheat oven to 375 degrees. Brown onion in butter. Combine soups, broth, and chilies. Add chicken. Tear tortillas into small pieces and stir into soup mixture. Pour into a 9 x 13 cake pan sprayed lightly with PAM. Top with cheese. Bake 30 minutes and serve.
