The Power of a Name

I believe I could put the words "Aunt Sue's" or "Aunt Lori's" in front of most any recipe and the chances of my kids liking it would multiply.

Somehow my sisters expand my children's taste buds and put my minimal kitchen skills to shame. Aunt Sue and Aunt Lori treat us to all sorts of culinary delights that rarely if ever grace our table at home. Food is a love language they obviously inherited from our mom.

So here's the problem.

I added black beans to Aunt Sue's Chicken Enchilada recipe last night.

GASP!

Why is it that the very same beans that so easily hide in our favorite taco soup are now deemed repulsive when sitting side by side with chicken and slathered in sour cream, cream of chicken soup, and cheddar cheese?

Go figure.

Moral of the story?
Don't mess with culinary success.
Or... Aunt Sue, how about adding black beans next time?

Aunt Sue's Chicken Enchiladas

Sauce: (mix together)
   1 can cream of chicken soup
   1/4 cup salsa
   1/4 cup sour cream
   1/4 cup milk
   1/4 pkg taco seasoning



Filling:
   1 small onion chopped
   3 cups chopped cooked chicken, broth reserved
   1/2 cup sour cream
   1/2 cup sharp cheddar, shredded
   1/4 pkg taco seasoning
   1/4 cup salsa

12 Tortillas (taco size)
1 cup cheddar for topping

Directions:
Saute onion in chicken broth until tender.
Stir in sour cream, cheese, salsa, taco seasoning, and chicken.  Set aside.
Mix sauce. Pour about 1 cup of sauce into a 9x13 greased baking dish.
Divide filling--about 1/3 cup into each tortilla.
Roll up and place seam side down in the pan.
Spread remaining sauce over the top.
Sprinkle 1 cup sharp cheddar over sauce.
Cover with foil.  Bake at 350 degrees for 30 minutes.
Uncover and bake 5-10 more minutes.

Optional:
Rinse and drain a can of black beans.  Add 1/2 cup to the chicken filling. I dare you.