“Don’t Fix What Ain’t Broke”

July16

Her first taste of chicken feet

Daughter #2 does not like change.  Seems an extraordinary notion when she has just spent last semester travelling in South Africa.  She stayed in a variety of people’s homes, caves and even a jail.  And yet when I try a new chicken enchilada recipe,  she reminds me that she does not like change.

The version that she is attached to is one from my trusty old Campbell’s Soup recipe book.  I am trying to eliminate as many processed foods in our diet as possible and was looking for a more authentic alternative.

For this recipe, sliced chicken breasts (or leftover chicken) are sauteed and then tossed in a 1/2 c of  enchilada sauce (purchased from El Izalco Market on Sargent Ave.).  This mixture is then rolled up in a tortilla-I used spinach ones.

A layer of the sauce was spooned into the bottom of a baking dish and the rolled tortillas were placed on top.  The rest of the sauce was spread on top and baked in a 375 degree oven for 30 minutes.  1/2 c of shredded mozzarella went on top before it was baked for another 15 minutes.

Daughter #2 declared they were okay but not as good as the Campbell Soup version.

Kath’s quote:  “Even while I protest the assembly-line production of our food, our songs, our language, and eventually our souls, I know that it was a rare home that baked good bread in the old days…. It is the nature of a man as he grows older, a small bridge in time, to protest against change, particularly change for the better. But it is true that we have exchanged corpulence for starvation, and either one will kill us. The lines of change are down. We, or at least I, can have no conception of human life and human thought in a hundred years or fifty years. Perhaps my greatest wisdom is the knowledge that I do not know. “-John Steinbeck

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One Comment to

““Don’t Fix What Ain’t Broke””

  1. Avatar April 21st, 2014 at 8:15 am Nutritious Substitute for Cream of Mushroom Soup | Winnipeg food blog Says:

    […] Enchiladas and I knew that I better not muck around with the recipe too much because this particular offspring is a stickler for tradition and authenticity.  So I had to be sneaky about it.  I prefer to refer to my tactics […]


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