End of Season Yummies

First cold snap of the season forced me to bring in what the raccoons, rabbits and grasshoppers didn't eat. Fresh chicken enchiladas and more pico de gallo followed.

These enchiladas are what The Lizard made for dinner on our second date, so they've earned a special place in my heart. We'd never made them with fresh veggies from our garden before, so this week's fare is a genuine treat!

The Lizard's Chicken Enchiladas

1 large can of cream of chicken soup, NO WATER ADDED (or homemade if you have time)
1 pound of sour cream
1 rotisserie chicken (unless you have time to bake a whole fryer), deboned and shredded
1 red onion, diced (unless your onions come from a high altitude garden, in which case you might need two or three)
1 large can of diced chile peppers (unless your high altitude garden actually produced tasty Serranos, in which case you'll need about five, diced)
Lots of shredded cheese (we use five-cheese Mexican) ("lots" is Lizard-speak for "at least" 2-3 cups, depending upon taste preference)
1 package of large tortillas (I prefer whole wheat, the Lizard likes 'em white)

Pour all but about four tablespoons of the soup into a large bowl. Add onions, peppers, sour cream and cheese. Stir well. Lightly cover bottom of one 9x13-inch pan or two 8x8 or 9x9 pans with soup mix. Add a tiny bit of water to plain soup in can, just enough to make it spreadable. Fill tortillas with handful of chicken and spoonful of slightly watered-down plain soup, then roll tortilla. Place in pan atop soup mix. Continue until pan(s) is/are full. Spread remaining soup mix atop rolled tortillas. Bake 35 minutes at 350 degrees. Remove from oven and allow to cool five or ten minutes.

Spoon enchiladas onto plate. Garnish with fresh spinach and serve. Flirt a lot, and blow kisses at each other across the table. And smile!

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