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Dear Reader,

I wanted a chicken chimichanga the other day, and when I ordered one at my favorite Mexican restaurant, I expected it to taste just like it did the last time I ordered it--but it didn't. I hate it when that happens.

I realize that the chef at the restaurant might get bored cooking the same thing, the same way, day in and day out, but I never get tired of eating his chicken chimichanga--the way it used to be. We had a discussion, the chef and I, but he swore on the Culinary Bible that he never changed a thing. However, I still have my doubts. So in the meantime, while we're haggling over the fine points of his recipe, I've switched to enchiladas.

A friend of mine gave me this recipe. She says it's a good one. Let me know if you try it.

SMOTHERED ENCHILADAS

2 pounds ground beef

1 - 1.25 oz package taco seasoning mix
1 - 4.5 oz can chopped green chiles, divided
2 - 10.75 oz cans cream of chicken soup
1 - 16 oz container sour cream
8 - 8-inch flour tortillas
2 cups - 8 oz shredded Cheddar cheese
Garnishes: Homemade Salsa, sour cream, green onion curls, chopped fresh cilantro

Brown the ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of the chopped green chiles; set aside.

Stir together remaining green chiles, soup, and sour cream. Pour half of soup mixture into a lightly greased 13 x 9-inch baking dish. Spoon beef mixture evenly down centers of tortillas; roll up. Place seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.

Bake at 350 degrees for 25 minutes or until thoroughly heated. Makes 8 servings. (Note: you can use half of the amount of cream of chicken soup and sour cream, depending on how "smothered" you like them.)

HOMEMADE SALSA

1 - 10 oz can diced tomatoes with green chiles
1/2 small red onion, finely chopped
1/4 cup chopped fresh cilantro
1 teaspoon cumin
1 teaspoon lemon juice

Combine all ingredients. Cover and chill until ready to serve.

From book club reader, Susan: Just for reference...the last time I made your enchiladas, I used my own "cream soup substitute". I do this because of the high sodium and fat content in the canned creamed soups...flavored it with some Mexican spices (cumin & cilantro) and it was great! Here's my recipe for the substitute:

Healthy Cream Soup Substitute

1 Tbs organic butter
3 Tbsp organic whole wheat flour
1/2 cup low sodium chicken broth (I use organic Better than Bouillon and make my own broth)
1/2 cup organic 1% milk
Salt and pepper to taste

Melt the butter in a saucepan over moderate heat. Stir in flour; keep stirring until flour and butter are combined and smooth. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep it from getting lumpy. Return to heat. Bring sauce to a gentle boil and cook, stirring constantly, until it thickens. Taste and add seasonings. Variations: Use equal parts vegetable broth mixed with mushroom juice from canned mushrooms and add the mushrooms; sauteed diced celery, celery seed; pureed tomatoes for a tomato soup base. This recipe makes the equivalent of 1 can of cream soup.