What is the best bar food I’ve ever had?
There’s no debate on this. Without a doubt, it came from The Cedar that used to be on 13th street between Oliver and Hillside, my old college stomping ground.
The main course? The chicken enchilada. It’s quite possible that I had at least one a week from the moment I started at Wichita State to years after I graduated. If I had six dollars to my name and could only afford a pitcher of beer that day or the chicken enchilada, I would have went with the latter.
Well I came across the recipe a while ago and still haven’t perfected it yet to make it taste exactly like the way they made it but then again I have zero cullinary skills and don’t have beers on tap at my house to complete the meal.
Regardless if you’re interested in The Cedar’s Chicken Enchilada recipe. Give it a try yourself!
Ingredients: Sour Cream
Cream of Chicken Soup
Monterrey Chicken
Directions: Mix cream of chicken soup and chicken, then roll in tortilla along with sour cream and Monterrey cheese.
The times I’ve cooked, I have set the temp to about 375 and cooked for roughly 25-30 minutes.
Use fully cooked fajita chicken.
Cook in the stove.
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If you want the beef enchilada, just use tomato paste and some cayenne pepper to make the sauce. Or you can buy enchilada sauce that’s already made.
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If you refrigerate them, they will cook in the microwave for about 2 minutes and 40 seconds.
On another note, I miss the Cedar 🙁
Enjoy!
