Unfortunately, Old Mother Hubbard has once again taken up residence at my house. I got everything ready to make one of my favorite meals, chicken enchiladas. I even spent and hour outside cooking the sauce, only to find that I had no chicken anywhere in the house. Argh! Thankfully, I had been to the Spring Convention and had a delicious recipe waiting to be made, and I even had all the ingredients! Cindy Boyer made this on Saturday at the convention. So thanks to her, for saving dinner last night!
This was really good. My hubby is not a fan of casseroles in any form, and he ate 3 servings. That is saying something! All but my 2 pickiest eaters loved it. I really liked that it wasn't a cornbread topping, but more of a cornmeal mush. This would be really simple to make when we go camping. I will warn you, it makes a ton! If you aren't feeding an army, I would cut it in half. When I put mine together, it seemed too thick so I added a little more tomato sauce. Don't do that! Mine ended up runnier than I would have liked. I did substitute 2 cans of the tomato sauce with 2 cans of El Pato jalapeno salsa. It is this great little green can of spicy tomato sauce. You can find it in the Hispanic section of most grocery stores. It didn't make it spicy at all, it just added a great flavor. We all gave this recipe a B+.