Y’all, we have a winner.
This week’s Sunday Supper was Ivy Odom’s Green Chile Chicken Enchiladas, and the verdict from my crew was unanimous. Huge hit. The kind of dinner where everyone goes back for seconds and you’re already excited about the leftovers before the table is even cleared.
This recipe serves a crowd, which is always a win in this house, and it reheats beautifully. We topped ours with Honey’s homemade salsa, plenty of cilantro, sour cream and sliced avocado. It felt like restaurant comfort food, but better because we were in our pajamas and nobody had to wait for a table.
From Ivy Odom’s My Southern Kitchen
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I did take the extra step to make Ivy’s homemade cream of chicken soup instead of using the canned version, and I’m here to tell you I will now do that forever. It was easy, creamy and didn’t have that strange canned soup vibe that has always given me the ick. I laughed thinking about how Marme used to sit there picking out those little mystery chicken bits from the can. I did the exact same thing for years, and I am thrilled to officially retire that habit. It makes enough to freeze!
Chalk this up as another Ivy win. I’m telling you, that cookbook has yet to let me down.
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