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Chicken Enchilada Casserole (URS: Hot and Spicy)
Posted By Jessica Fisher On March 19, 2009 @ 7:30 am In Main Dishes,Meal Planning,Recipes,URS | 14 Comments
Since I grew up in Southern California, Mexican food was always a regular part of our diet. Though my dad was a Minnesota farm boy, he moved to California in his twenties and developed a taste for spicy foods. As a result, they were flavors I grew up with.
But Mexican food is not the only cuisine to feature a warm use of spice. Thai and Indian cooks, among others, know how to kick it up a notch. There’s a whole world of flavors out there!
I’ll never forget our first pediatrician who recommended that we feed our baby salsa! My husband loved that! (FishPapa loves spicy foods as well.) She reasoned that children need to be raised with the flavors and intensities that their parents liked.
Unfortunately, not all our children have adopted our flavor preferences. We’re working on it. The following is a favorite of FishPapa and mine. This is one of my sister Jamie’s wonderful dinners. You can adjust the heat based on how much jalapeno you use. When I use serranos, it’s got an extra kick. (I know it’s not “authentic,” but we love it anyway.)
Makes 2 8-inch pans or 1 9×13-inch pan
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 Chicken Enchilada Casserole: http://lifeasmom.com/2009/03/urs-hot-and-spicy.html
 homemade cream of celery soup: http://lifeasmom.com/2011/03/homemade-cream-of-celery-soup-freezer-friendly-recipes.html
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