Our kind of Mexican food

Connie had a treatment this past Friday.  We put a window air conditioner in their "in laws" loft which worked spectacularly!  Was nice to sleep in temperatures under, um, 80 something?

We had a great weekend in with Bethany and Kingsley while James was out of town, but we were wiped out afterwards.

Today, had to take the truck into Spitzer's for a recall and to have a TPMS changed.  Took awhile and they gave us a brand new 2018 Chevy Silverado as a loaner.  Well played, Spitzer's.  Well played.

Tonight, we made another in the long line of Mexican dishes that are only based in Mexican food.  Spend any time around Connie and I, and you'll know:  nothing spicy, nothing "hot".  Don't ask.  But, there are a great amount of Mexican dishes that we can leave out the "hot and spicy" items and make them Southwest (Ohio) dishes.  Tonight, I made Chicken Kinda Enchilladas.  Here's the recipe that it's based on.

I grilled two chicken breasts, then used my brand new Cave Tools meat shredders.  They were a little overkill, but shredding the chicken was the perfect call.

Connie and Sloopy waited patiently while I cooked. 

In a medium bowl, I mixed a can of Campbell's Cream of Chicken soup with a ½ cup of sour cream.  I pulled out 1 cup of that and put it with the shredded chicken, ½ cup of CoJack cheese and a healthy sprinkling of Fajita seasoning.  I mixed that all together and spooned it equally into 5 tortillas.  Roll the tortillas together, kind of tightly, then I put them in my greased stainless steel 8x8 pan.  (Love that thing).

I added just a splash of milk to the remaining soup/sour cream mixture, just enough to thin it a little.  I poured, spread that over the 5 tortillas.

I put that in my Brinkmann Table Top grill on indirect heat at about 375 degrees, turning it every 8 minutes for 40 minutes.  (Really love this grill, not sure how I'm going to replace it when it eventually leaves us.)

Really happy with the way they turned out.  Served with a little sour cream to dip.  Yummy.