We all want those recipes.
You know the ones … your neighbor’s famous corn dip, your aunt’s famous chocolate cake, your best friend’s mom’s famous mac ‘n cheese. In this new series, “Mom’s Famous,” I am tracking down the best, most-coveted, legendary recipes. Buried deep in well-loved cookbooks, filed safely amongst stained recipe cards and living in the minds of the women we love, these recipes have shaped us, our families and our memories. They are more than just food; they are shared love.
Next up is the recipe for Mrs. Moore’s Famous Chicken Enchiladas.
Mrs. Moore was my assistant choir director in high school more than 20 years ago. She’s one of those people who bubbles over with joy; her laughter is contagious. She just makes you feel better about life … her enchiladas do, too.
In the Moore house, these chicken enchiladas are a family favorite. Mrs. Moore serves them to her family — including husband, Wes, and daughter, Zoe — after their Christmas Eve church service. Easy to make and full of flavor, these will be a new favorite on your family’s dinner rotation.
Mrs. Moore’s Famous Chicken Enchiladas
4-5 chicken breasts, cooked and shredded (See cooking note)
2 (8 oz.) bags, Mexican-style cheese, shredded
1 pkg. corn tortillas
1-2 cups cilantro, chopped
Note: I cook my chicken breasts in water laced with chili powder, salt, and garlic power.
10-Minute Enchilada Sauce
½ cup vegetable oil
4 tbsp. self-rising flour
½ cup chili powder
2 (8 oz.) cans tomato sauce
3 cups water
½ tsp. cumin
½ tsp. garlic powder
½ tsp. onion salt
½ tsp. salt
Preheat oven to 350°.
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, water, cumin, garlic powder and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
When the sauce is ready, add enough sauce to the bottom of a 9×13 pan to have some all over. Dip a tortilla into the sauce to cover completely. Layer chicken, cheese and cilantro and roll up. Place seam side down. When the pan is full, add a little more sauce, cheese and cilantro to the top of each enchilada. When finished, cover with foil and heat in a 350° oven for 30 minutes.
If you know of a “famous” recipe at your church, in your neighborhood, amongst your friends or in your family, please email me at firstname.lastname@example.org.