An extra special chicken enchilada.
Original recipe called for using left over turkey. I didn’t always have turkey, and the chicken seems to be much moister when prepared as directed; my family wants it mixed more often than just when I had left over turkey!
This can be made the day ahead for company dinner and is very impressive as a company meal. It also freezes very well.
You can serve a tossed salad or any other vegetable of your choice…guacamole, salsa and chips work well. And, I guess you could do the traditional rice and beans…but my family prefers a green vegetable as a side and maybe a congealed salad.

Mother would make this in larger amounts for “company”. It was a very impressive dish in the ’60’s. I have trouble finding the pretty “ripple” noodles she used.

This is a whole head of cabbage, hollowed out and stuffed…not cabbage rolls. My son always requests this dish for his “birthday dinner”.

Great “company” dish! My family likes a lot of the sauce to use over our rice, so I will triple the recipe for sauce or gravy (amounts are not tripled here).
Serve over rice pilaf, or plain rice. Serve with cooked frozen green peas.

WOW!!