This time of year I love the aroma of chicken being prepared at our house. In the South it is so hot in the summer and I can remember my Mother and Grandmother taking shortcuts so they would not have to use the oven and heat up the house. This time of year I will boil chicken breast and use the broth for my soups, beans or other dishes. Chicken and Dumplings and Chicken Pies are very popular in the fall because we can again use our ovens after very hot summers.
I am sharing one of my husband’s favorite recipes with you today. It is for Chicken and Cheese Enchiladas. Mexican food was not a part of the Southern Culture when I was growing up in the South and I don’t remember dining at a Mexican restaurant until the late 70’s or early 80’s. The recipe I am sharing with you today is from Campbell’s Soup Company and I have made it many times and I love watching my husband eat it because he enjoys it so much.
When I cook my chicken to prepare this casserole, I always prepare extra so that I can make chicken salad for our lunches during the week. I usually serve this with a side salad or sliced fresh tomatoes.
We were able to purchase some of the last fresh tomatoes of the season at the Farmer’s Market on Saturday and I think they made this extra special.
I love my homemade chicken broth and I keep it in the freezer and use it as needed. I especially love the flavor it gives my greens when I prepare them. Last week, I was having one busy day and decided to prepare beans in my crockpot. I always strain it before I add it to my dish. Being in an extreme hurry, I took the strainer and poured my broth through it without putting a bowl under it and conveniently poured my broth down the sink. Thankfully, I keep store bought chicken broth for such extreme emergencies.
Happy Monday Everyone!