church cookbooks and chicken enchiladas

i love old church cookbooks. i love the font, the recipe names, the notes at the bottom like "serves four, but you might want to plan on just two." from their spiral binding to their simple, sweet covers, these are some of my favorite sources to find tried and true comfort food. there are tons of recipes i am storing away to make this weekend, next week and all summer long.

last night, i made chicken enchiladas from a 1980s church cookbook. i would like to thank a woman named karen abbott, who i never met, for the fabulous recipe.

Chicken Enchiladas

*You'll need 12 small tortillas (I used nine regular sized ones)

Filling:

4 cups cooked chicken (about three cans, or you can use cut up breasts, rotisserie, etc. whatever you have on hand)

1 tsp. salt

2 tsp. chili powder

sprinkle pepper

1/2 cup sour cream

Sauce:

2 Tbsp. butter

1 medium onion, sliced

sprinkle garlic powser

1/3 cup chopped green pepper

1 (1 lb) can tomatoes

1 (8 oz.) can tomato sauce

sprinkle salt

sprinkle pepper

grated cheddar cheese

Shred chicken and combine all filling ingredients, mixing well.

for sauce, melt butter in saucepan. saute onion and green pepper until tender. add remaining ingredients, except cheese and simmer, uncovered, about five minutes.

fill each tortilla with chicken mixture. fold in half and placed in greased 13x9 inch dish, overlapping tortillas slightly. cover with sauce. bake in preheated oven (350 degrees) for 20-25 minutes or until hot and bubbly. sprinkle with grated cheese and serve.

i suggest enjoying this dish with  some good friends. or a sweet husband. or a begging, precious puppy. whichever you prefer. either way, you're sure to have leftovers, and nothing, i repeat nothing, tastes better reheated than mexican food.