The story

Some years ago my aunt gave me a small spiral-bound cookbook that was called something like “Hot & Spicy,” with recipes for spicy fried chicken, spicy mac n’cheese – yum! – and more, including a sour cream chicken enchilada recipe that became one of those red-letter days recipes: “Oh, we’re having the enchiladas today? Suddenly my Sunday evening blues have melted away in a sea of gooey, cheesy delight.”

But as we unpacked after moving into our new home five years ago, I could find the cookbook nowhere. Nowhere! We suspect it slipped between a cabinet and the wall in our last apartment. Now, in the Age of the Internet, this shouldn’t have been too much of a problem. The recipe was bound to be online, right?

It’s true, there’s no shortage of sour cream chicken enchilada recipes online. Yet despite extensive Googling – and even, in moments of desperation, Bing’ing – I could never find the exact recipe again. What follows is an amalgamation of the recipes I found online and my memory.

Caveat: I have no idea what this will do for your calorie count or your cholesterol, but suffice to say this should probably remain a red-letter day type of recipe. Also, despite the title of the original cookbook, this isn’t all that spicy.

The recipe

• About 2-3 cups of cooked chicken, shredded

• 10 flour tortillas

• 1 small onion diced

• 3 tbsp butter

• 3 tbsp flour

• 2 cups chicken broth

• 1 cup of sour cream

• 1 can green chiles 4 oz, (you choose mild or hot depending on your comfort level)

• Chipotle peppers in adobo sauce (optional, but I find two peppers will add a nice smoky warmth without eliciting complaints from the non-spice-loving. Make sure to chop them finely, though!)

• About 2 cups Monterey jack cheese, shredded

Saute onion, then dump in large bowl with chicken, green chiles, chipotle peppers and a couple handfuls of cheese.

Melt butter in a sauce pan over medium heat. Stir in flour and cook for about a minute or until golden brown.

Slowly add chicken broth and whisk until completely smooth. Cook over medium heat until thick and bubbly. Turn heat to low. Stir in sour cream and a couple handfuls of cheese.

Dip each tortilla in the sauce to coat, then place chicken mixture in tortillas, roll up and place into 9x13 baking dish.

Once all enchiladas are assembled, pour remaining sauce over the top of the tortillas in the dish. Top with cheese.

Bake at 350 degrees for 20-25 minutes or until browned and bubbly.