Some Like it Hot

While opposites attract, as they say, there are some areas of life in which it’s good to be in agreement with your spouse.  Parenting style, attitudes toward money, religious views, life goals are all topics that, if views on such are shared, can impact the success of a marriage.   I’ve hit upon another:  The temperature of the food you eat together.
We all know there are two meanings to temperature of food.  The first is the actual heat still in the food after cooking or preparation.  I was raised that the food had to be steaming on the plate.  Curt not so much.  (Jack, incidentally, hates hot food.  Often, we must cool his plate of food in the freezer for 3-5 minutes.)  So when I call that the meal is ready, I expect my husband to promptly stop what he is doing  and walk to the kitchen table.  It’s a struggle every day to have my real life meet my expectations, and this issue certainly can sometimes add to said struggle.
Luckily, the second meaning of food temperature brings us greater agreement.  Mexican food and Chinese food should have some heat to it.  Otherwise, why bother?  Onions and garlic?  Bring them on.  This way, neither is offended because you each consumed the smelly add-ins.   My face sometimes reddens while Curt remains stoic in appearance, but we both like the hot spices.
When visiting a college friend, Cathryn, in Virginia in the late 80’s, she and her husband made a casserole dish that was wonderful.  It is one of those many versions of the chicken enchilada casseroles that you see in the West often.   When I made it for Curt the first time, I naturally expected rave reviews because who doesn’t like cheesy Mexican casseroles?  He said something like it needed more zip to it.  He added that maybe I could put jalapeños in place of the green chilies.  I did from then on, but now I can’t serve that version to company.  It is blazing hot!  And it has become one of our favorite dishes.  Jack doesn’t like the heat yet, and doesn’t want to see any peppers, onions or olives anyway, so he gets his own mini casserole with only tortillas, chicken, cheese and the sauce.
Now you get to decide if you like it hot…or not!  Buena suerte, mis amigos! 
King Ranch Chicken Enchiladas (from Cathryn)
1 dozen corn tortillas
1 can each of cream of mushroom and cream of chicken soups
8 oz sour cream
1 lb cheddar cheese, grated (preferably by husband!)
1 chicken, boiled, boned, cut up or 4 chicken breasts, cooked and cut up
1 onion, chopped
1 green pepper, chopped
1 small can of jalapeños or chilies, depending on preference
1 small can black olives, sliced or chopped, drained

All the ingredients, ready to compile casserole

Sauté onion and green pepper in olive oil until tender.  Mix soups and sour cream.  Dip 6 tortillas in mixture, line bottom of 9x13 pan.  Layer chicken, onions, peppers,  3/4 of can of olives, and jalapeños.  Top with 2/3 of cheese.  Layer with remaining tortillas dipped in mixture.  Pour any remaining sauce on top of tortillas.  Top with remaining cheese and garnish with remaining olives.  Bake at 350 degrees for 35 minutes.
***Recipe is best if left in fridge overnight before baking.

before layering top tortillas, Jack’s special casserole on left

fully assembled

after cooking

Jack with his very own casserole