Christy: Chicken enchiladas

21 Jul Christy: Chicken enchiladas

Since rain seems to be all that’s happening around here lately, I thought this blog I would share a recipe.

This recipe is one that is favored by most. Enchiladas can be done many ways, and this way is one that’s a winner. Rhonada taught me to make this dish my first year on harvest, and I’ve been making it every harvest since.

Instead of giving you an ingredient list, I’m just going to tell you how we do it. It’s easy to make these just by portioning for how many people you are cooking for.

Today, I’m cooking for 16 people. I cooked about 10 chicken breasts on the grill. I’ll cube the chicken and chop up onion and green pepper.

Add about half and half cream chicken soup and sour cream. Mix with your chicken, onion, and green pepper. This will be the filling.

I sprinkle a little cheese in the tortilla with this mixture and roll into a greased pan. I usually use whatever shredded cheese is handy.

Once your pan is full, top with any remaining chicken mixture, and sprinkle with a little more cheese. I drizzle a little red enchilada sauce on top. These will cook covered in a 350-degree oven for about 45 to 60 minutes. I would spray your aluminum foil with some PAM to keep the cheese from sticking. Uncover for the last 10 minutes.

After cooking, I usually cut the enchiladas down the center in order to easily scoop up and package into a reusable container. I serve these with a roll and sometimes a lettuce salad. I’ll dish up taco sauce to hand out as well. I didn’t get the lettuce salad done today, so this will conclude supper for tonight.

I pack all our meals into a cooler bag to keep them hot, and Zoey helps to hand them out at the field. I hope you enjoy this recipe.

Last night’s storm was another doozy. This time, Towner, Colorado, was hit hard. A bin at the elevator was destroyed, power lines were snapped like twigs, and I heard a few campers were tossed. I didn’t hear of any injuries, thankfully.

We’ve been cutting over by Sheridan Lake, Colorado. While they had power loss during the same storm, they weren’t hit quite as bad as Towner. One of our grain cart operators, Dillon Grutkoski, caught a pretty neat picture of the lightning while they were scrambling to get out of the field before the roads turned impassable. As it was, the fuel trailer and dually about spent the night in the ditch. I’m thankful they were able to make it out and back to Tribune safely.

Gary and Rhonada took their crew up to Paxton, Nebraska, Friday. Conditions were a little wet to start, but they should start combining pretty soon.

We were thinking we would start the move to Montana this weekend, but as it turns out, we won’t start moving until probably Tuesday. As I write this on Sunday morning, we still have 1,200 acres to complete around Tribune, Kansas, before we can move on.

Christy Paplow can be reached at christy@allaboardharvest.com.

All Aboard Wheat Harvest is sponsored by Case IH, Unverferth Manufacturing Co., Inc., BASF, Oklahoma Baptist Homes for Children, Gleaner, ITC, Westbred, Huskie, Western Equipment, US Custom Harvesters, and High Plains Journal.