Maria Lucero - Aunt Becky's Enchalada Casserole
Maria is a friend of my grandchild's who came to Mount Shasta for a visit. She shared her her Aunt Becky's Enchilada Casserole with me. Maria was in a labor union where she did a variety of jobs including working for the Book of Mormons at Capital Theater in Salt Lake. She also worked on Motley Cruz last concert tour which was a sold out show so they didn't get to see the show, but got to eat with the roadies. She liked the work because of the variety..."one day you'd do rigging all day and the next was something different."
Maria grew up in Utah where a friend of her grandparents, Pecos, would make an annual trip to New Mexico bring home a truck load of Hatch Chilies. When Pecos, who didn’t have any legs, returned the family would gather to roast the peppers on a large (3’x5’) grill. “My Grandma did most of the work.”
Maria moved to Sacramento in early 2018. . She said the favorite part of the move is “ meeting new people. People seem more friendly.”
Maria's Aunt Becky's Enchilada Casserole
Chicken - cook and season to taste. "I use real butter, seasoning salt, garlic salt and poultry seasoning to start," Maria
Green Chiles - diced with garlic salt
Can of Cream of Chicken Soup
Tub of Sour Cream
Sharp Cheddar cheese - Shredded
After the chicken is cooked add soup, sour cream and chiles. In a casserole dish layer sauce mixture, tortillas (we cut then into bite size pieces) then cheese until the dish is full. Cover with foil and bake at 350 degrees for 30 minutes (until bubbling hot).
Maria says, “the best tip for this family recipe is to taste as you go.”