My Dad like I said was a very good cook, he seldom followed a recipe. I on the other hand didn't get the cooking gene from him. I am a good cook, I can follow a recipe and I can even adapt a recipe, but that is as far as it goes.
My Dad use to make Turkey Noodle soup after Thanksgiving. His was good, but it doesn't rank up their as one of my favorites. I make Turkey Tortilla Soup and Sour Cream Enchiladas.
Chicken Tortilla Soup
4 boneless chicken breasts or turkey left overs
1 large onion
1 can Original Mexican Rotel
2 cans Rotel Tomatoes (I use 1 can and 1 can of diced tomatoes)
1 can Kidney beans
1 can Pinto beans
1 can black beans
1 can corn
2 cans chicken broth
1 tablespoon chili powder
1 teaspoon sugar
Optional toppings: tortilla strips, cheese, sour cream, avocado, black olives
Boil and shred chicken. Dice and saute onion in 1 tablespoon of oil. Drain and rinse beans. Drain corn. Add all ingredients to soup pot and simmer till hot and bubbly. Add salt , pepper and garlic powder to taste. Serve with choice of toppings.
I also use my Crock Pot and let it cook while I am at work.
My second recipe is from a family cookbook one of my chemotherapy patients gave me back in the 1990s. This one recipe is a family favorites in my house.
Sour Cream Enchiladas
1 dozen corn tortillas soften with oil, I skip this step and they are fine.
2 cans of cream of chicken soup
1 Cup of sour cream
1 – 4oz can of green chilies
Left over chicken or turkey
Grated longhorn cheese, chopped green onion tops
Heat soup, sour cream, chicken & chilies in a sauce pan. Place a small amount of sauce in the bottom of casserole dish. On each tortilla place a spoonful of sauce cheese & a few onion tops. Roll up each and place in the casserole dish. I do this an easier way, I just put down a layer of sauce and a layer of tortillas, more sauce more tortillas until gone. Cover with the remaining of sauce and cheese and onions.
Bake 350 degrees for 30 mins.
Can you tell I live in the South West and I fit in very well.
Happy Left overs.