This is an ode to my childhood. Raised on Banquet Chicken & TV Dinners, if you were fortunate enough to score the Mexican Enchilada Dinner with the little nut brownie, you were living large. Thus the irony here is we of course we are preparing scratch made enchiladas & serving it up on a TV tray because you’re never to old to relive your childhood. Never forget where you come from. It’s these very stories that shape our lives & the values by which we live.

Chicken Enchiladas

makes 12 enchiladas

• 1 package of 12 corn tortillas, extra large

• canola oil

• 1 rotisserie chicken, 4 cups shredded mostly dark meat

• 1 6oz. can, diced green chilies

• 3 cups enchilada sauce

• 1 1/2 lb. jack cheese, shredded

In a skillet heat oil over medium until it shimmers, fry tortillas a few seconds per side until soft & browned in spots. Drain on paper towels. Grease a large casserole dish & preheat over to 350f. In a large bowl, mix shredded chicken with diced green chilies & 1/2 cup of the enchilada sauce. On a clean work surface lay out a tortilla, place 1/3 cup of chicken down the center & sprinkle with cheese. Roll up & place seem side down in casserole dish. Repeat with remaining tortillas. Cover with sauce then scatter over more cheese (freeze any remaining sauce for soup). Cover with tin foil & bake for 45 minutes or until hot & bubbly. Remove tin foil & continue to cook until cheeses begins to brown.

Chef Notes: Shown with refried beans & Mexican Street Corn, Elotes.

Gotta have it! Retro TV Tray! I’m serious, I’m ordering these today!