It is amazing what you find when you clean out folders on your computer. I am almost embarrassed to share this one but it is just too good not to.
The Backstory: We made this video about 5 years ago while serving the Lord on the mission field in Mexico. I was trying to win a contest for a much-needed kitchen makeover for our little home. Unfortunately, the contest was for US residents only however, my video was featured for a short while on Paula Deen’s contest site.
At any rate, John and I had a lot of laughs making this video and the recipe is one of everyone’s favorites. The ambient noise is simply life on the bus stop where we called home for many years. The awkwardness of the footage is simply due to this Missionary Momma’s wee kitchen layout.
This is simply the most requested dinner dish I make. I share it in my recipe book Tiastasia’s Food Memoirs: Food & Memories of a Missionary Mom.
1/2 cup slivered almonds
1/4 cup diced onions
1 1/2 lbs cubed cooked chicken breasts
1 8-oz pkg cream cheese
1 4 oz can diced green chilies
2 tsp ground cumin
12 flour tortillas
1 can cream of chicken soup
1 cup sour cream
1/8 cup sliced black olives
grated cheese for garnish
Saute onions and half of the almonds in 2 Tbs extra virgin olive oil. Set aside. Beat cream cheese til light and fluffy with an electric mixer. Stir in chicken, 1/2 can green chilies, cumin, onions and almonds. Lightly grease a 13×9 casserole pan with non stick cooking spray. Spread 1/4 cup mixture on one end of each flour tortilla and roll up. Place in a neat row in greased pan. Mix soup, sour cream, and remainder of the chilies. Pour sauce over enchiladas. Top with
almonds and olives. Bake at 350* for approx 35-45 minutes or until cooked through. Turn oven off and top with cheese. Let stand for 5 minutes. Can be made ahead and refrigerated.