Projo Football Food and Spirits

This chicken enchilada recipe is from the Colorado Cache Cookbook, a gift from my husband's brother (and his wife) in Denver. I've used the cookbook so much I've got red wine stains on the pages, and there's no binding left.

The recipe works well if you have leftover chicken or turkey, as it requires 2 cups of cooked poultry. Also, my father especially liked it because its on his approved list of high-calcium foods -- with lots of cheese -- and a little spice.

My husband grew hot peppers in our garden this year, so I used them in place of a can of green chilis, but either will do. Also, you don't need to add onions if the salsa has enough for you, but I added a few with the raw pepper (just a small one) and sauted them in butter first. Other variations include using corn instead of flour tortillas, and cheddar instead of monterey jack cheese.

I make it for a Sunday football meal because you can put it in the oven ahead of time and eat in front of the flat-screen.

Chicken enchiladas
2 cups chopped cooked chicken or turkey meat
1 (4-oz.) can chopped mild green chilies
1 (7-oz) can salsa
1/2 teaspoon salt
12 flour tortillas
2 cups grated monterey jack cheese
1/2 teaspoon butter if cooking raw peppers and onions

Slice chicken, or if hot, shread in food processor. Saute raw peppers and onion.
Warm salsa in a pan. Dip each tortilla into the warmed salsa pan to soften. Fill each tortilla with chicken, peppers and onion. Add 2 tablespoons of cheese on top of chicken mixture, roll and place in ungreased baking dish. Once all the tortillas are filled, top with salsa and remaining cheese. Bake uncovered at 350 degrees for 40 minutes, or at least until heated through.

Serve with cold sour cream and little chopped lettuce on top. I also make Spanish rice as a side dish -- and serve lots of water (or beer) to drink.

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