Somewhere in my recipe file is a sheet in my mother’s handwriting, with the recipe for a big pan of chicken enchilada casserole. It’s a yummy concoction, using flour tortillas.
As I was cleaning my desk yesterday, in my home study, I found a little recipe book from Grace & Holy Trinity Cathedral, Kansas City. I had purchased this a couple of years ago, and dog-eared a few recipes, then left it out of mind on the side of my work space.
One of the recipes was a similar concoction to what Mom made. And so on Sunday evening I threw together a homemade cream of chicken soup base, sour cream, corn tortillas, a cup of diced chicken breast, a can of green chilies, a bit of onion, and some chicken broth . . . and had a wonderful, cheese-topped homemade casserole. With leftovers for the week.
This tasted almost like Mom’s recipe. For a moment, I was transported back to the kitchen on Wingate in Lee’s Summit.