Rick’s Chicken Enchiladas
Fine Mexican Cuisine from the heart of Northern Minnesoda
Ingredients:
1 can Campbell’s Cream of Mushroom soup
8 to 16 oz Sour Cream (adjust according to taste, batch size, and desired fat content)
1 to 2 or so Onion(s), white or yellow, cut to preferred size
1 or maybe 2 can(s) chopped green chilies or jalepenos
Modest quantity Chicken (3 to 5 boneless/skinless breasts,depending)
1 to 2 lbs Cheese, preferably colby-jack, cheddar O.K.
10 or so 10” flour tortillas
Enough Black pepper to darken top of bowl of stuff mentioned below
1 or 2 cans refried beans (optional)
1 box Rice-O-Roni spanish rice, plus whatever it says on the box

Other optional Ingredients:
Lemon Pepper (highly recommended)
Tabasco sauce
Cayenne pepper
Curry (be careful with this one—too much curry and you’re cooking Indian food...)

What to do with the stuff:
In a bowl large enough to fit all this stuff, combine C.o.M soup, sour cream, onion, chiles/jalepenos, and black pepper. Mix well enough to avoid large pockets of any one ingredient. If other optional ingredients are used, mix them in with the sauce as well, except for the lemon pepper—lemon pepper goes with the chicken.

Cook chicken until done, pan frying suggested. (note: leftover chicken can work really well for this...) If electing to use lemon pepper, fry chicken with sufficient quantity of lemon pepper to make chicken taste good on it’s own. While frying, use edge of spatula to cut chicken into small bite-size pieces. This can be done afterwards also with a knife and cutting board, but hot chicken hurts, so use the spatula trick.

With sauce mixed and chicken cooked, grate cheese. Ancient chineese voodoo curse say that anyone who grate cheese before donning of chicken and mix of sauce get bad gas when eat. Mentally divide chicken, sauce and cheese into equal quantities, such that you don’t run out of one, the other, or the other before filling the pan, mentioned below. Ancient chineese voodoo curse not apply to anybody who eat only empty tortilla. Place chicken, sauce, and cheese along diameter of tortilla , roll, and place in cake pan. If you have been a good home economics student who reads the recipe before starting, you will have gotten to this point, and found that you’re supposed to cook the spanish rice as directed on the box, and place it on the bottom of the cake pan on top of the refried beans, which you spread on the bottom of the pan prior to putting down the rice. If you flunked home econ, you are, at this point, holding a tortilla with stuff dripping out the ends, wishing great evil upon whomever wrote this recipe, while attempting to cook spanish rice and open refried beans, while still holding the loaded tortilla. If you got a “D” in home econ, you put the tortilla down on a clean surface, prior to starting the rice and refried beans...

If you have any sauce, cheese, or chicken left, spread it on top of the tortillas in the pan. This will help keep them from getting overly burnt or crunchy in the oven, which, by the way, should be heated to about 350° F. Place the whole mess in the heated oven, and leave it there until the stuff is bubbling out of the ends of the tortillas, and the top of the stuff takes on that nice “done” golden brown color.

Remove from oven (optional) and eat. Is complimented by a good beer, or perhaps a nice dry red wine. (such a wine is often referred to as an “aperitif’)