Now that both of us work outside the home, we alternate kitchen duty nights. Not that it wasn’t equitable before, I simply took more of it on for a lack of anything else to do. In this past month or so, Jeff has introduced me to more of his signature dishes, one of which is chicken enchiladas. Born from bachelorhood and desperation, the dish is creamy, spicy and rich with just a hint of crunch and freshness. It also uses canned cream o’ mushroom soup. You can never go wrong with canned cream o’ mushroom soup unless eating it as actual soup. Then it’s just hideous. I’ve renamed it “menschiladas” now that Jeff is a mensch, as little Jewish bubbies would say. “He’s bonafide!” to quote O Brother. They’re just as good coupled and with the bills paid.


1 lb chicken breasts, boneless
2 cans cream o’ mushroom soup
package of shredded cheese – colby jack is very nice
package of burrito sized tortillas (the big ones)
jar of green salsa a.k.a. “salsa verde”
1 onion, diced
3 jalapeno peppers, seeded and diced

1) Saute diced chicken breasts with some of the onions and some of the jalapenos until cooked mostly through.
2) Spread a thin layer of cream o’ mushroom soup on the bottom of a casserole dish.
3) Assemble enchiladas in pan – a dollop of chicken mix in the middle of the tortilla, cheese, a dollop of cream o’ mushroom, a splash of onion and jalapeno. Roll it up and don’t forget to fold the ends. Continue this until you have 4 or the mix is gone and there is no room left in the pan.
4) Dump the rest of the cream o’ mushroom soup over the assembled enchiladas. Top with cheese and some diced jalapeno.
5) Bake 20 minutes at 350 degrees.
6) Serve with salsa verde and the remaining chopped onion and jalapeno on top. Chopped cilantro is very nice too.

Jeff is still shy about his cooking skills. When I declare something delicious, there is a small part of him that thinks I’m just saying so because I have to, despite the fact that I’ve inhaled half the pan and set to work on whatever he isn’t eating. At work today, however, the smell of my leftover menschiladas was deemed “wonderful” and the recipe is now making its way around the Provost’s office, as well as the Financial Planning office.