My roots

When I was in college, I spent two summers working in Ft. Worth and living with my Aunt Estelle and Uncle Dale Haley. Estelle is my dad's older sister - the middle of three children - and a retired school teacher. She was never low on advice, and as they had no kids, I was quickly adopted as their own. In the two summers, I spent a lot of time in the kitchen with Estelle as she cooked something delicious (and not good for my waistline but alas at 19 and 21, I didn't care so much). She didn't have a wide repertoire of recipes, but what she did cook was done with perfection and simplicity.

Because I love you so much, I will impart on you the three recipes I got my from Aunt Estelle that I cannot live without. These are generally from "The Valley" - no, not California Valley Girls, but the Rio Grande Valley where my dad spent much of his childhood. I am writing these like she did, so forgive me if it's not organized.

King Ranch Casserole (6 servings)

1 can cream of chicken soup
1 can cream of mushroom soup
1/2 can of chicken broth
1/2 can of Rotel or 1-6 oz can of chopped green chiles
1 small sweet onion, chopped
4 chicken breasts, cooked and chopped, or you can cheat with a rotisserie chicken - all of the meat chopped
1 dozen corn tortillas, cut or torn into med size pieces
2 cups of shredded cheddar or Mexican blend cheese

Mix first 5 ingredients for the sauce. Spray 9x12 pyrex dish with oil. Layer tortillas, chicken, sauce, cheese - twice, ending with cheese on top.

Bake at 350 F for 1 hour.

Note: I fixed this tonight and my kids cleaned their plates! I also add some chili powder to the chicken to give it some smokey flavor. Salt and cumin wouldn't hurt either.

Chicken Enchiladas

Cook and chop two whole chicken breasts. Mix 1 can cream of chicken soup, 1 1/2 cups sour cream, 2 small cans chopped green chiles, 1 can tomatoes chopped (can substitute drained Rotel for the last two items). Mix 1/2 of the sauce with the chicken, and reserve the rest. Soften corn tortillas in heated oil in a skillet for just a dip. Roll chicken/sauce spoonfuls in tortillas and lay them in a pyrex (greased). Add small amount of water to remaining sauce and pour over the enchiladas. Top with shredded cheese (cheddar or Mexican blend). Bake at 325 F until cheese melts and sides are bubbling - about 45 min.

Recipe came from Dianne Haley from Laredo, TX.

And the coveted....

Chicken Tortilla Soup

1 onion, chopped
1 clove garlic, chopped
1 tbsp oil (veg or olive)
2 cups of diced and cooked chicken
1-14 oz can chicken broth
1-14 oz can beef broth
1-10 oz can cream of chicken soup
1 1/2 cups water
2-4 oz cans chopped green chiles
2 tsp Worcestershire
1 tbsp A1 sauce
1 tsp chili powder
1/4 tsp black pepper
1 tsp cumin
6 tortillas cut into small pieces (1/2")
shredded cheddar cheese
Corn chips or fried corn tortillas (I use Fritos)

Sauté onion and garlic in oil in a large soup pot. Add all but last three ingredients. Bring to a boil, cover and reduce to low. Simmer for 45 min. Cook uncovered for 10 min after adding corn tortilla pieces. Serve in a bowl and top with cheese and chips.

Note: This is my secret weapon :) Kids won't generally eat it, but adults will polish it off during cold weather and football. Keeps good in the fridge and reheats well!

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