Creamy Green Chile Chicken Enchiladas

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From the kitchen of Rachel White

Ingredients

Mix in a bowl

6 large chicken breasts, cooked and cubed, OR rotisserie chicken
2 small cans cream of mushroom soup
2 small cans cream of chicken soup
2 pints sour cream

Then put together enchiladas

Grated Monterey Jack cheese
2 (12 oz) cans mild green enchilada sauce
20 large flour tortillas
1 can sliced olives (optional)

Method

Pour ½ can enchilada sauce into bottom of 9x13 pan.
Mix together chicken, cream soups, sour cream, and a handful of cheese.
Spoon into tortillas, roll, and place in pan.
Top with remainder of sauce, cheese, and olives.
Bake at 350° for 30 minutes.

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A candlelit table from above, with an olive wood bowl, a charcuterie board and votives

Letters from the porch

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Every so often I’ll write you a letter. A recipe, a tradition we’re trying, whatever magic (or glorious mess) happened at our table that week. No lectures, nothing salesy, just a friend waving from the porch.