Cooking From Memory ~ A Recipe Journal

Holden Village Chicken Enchiladas

Chicken Cinco_Enchiladas_lg

It’s midwinter. Time to dig out–or rather, dig into the comfort food! One of my favorites from one of the greatest places on the planet. Holden Village–an ecumenical retreat community buried deep in the Wenatchee National Forest and a place I’ve visted nearly 20 times in my life; a place where I’ve lived and cooked and played and loved and worked and hiked, and celebrated and discerned and worshiped. It’s remarkable to think that every day for the past nearly 45 years fresh loaves of bread have come out of the Holden kitchen. That’s cool.

So are these Enchiladas!

Ingredients ~

  • 2-3 Chicken breasts, shredded
  • 2 cups cheddar or Monterey Jack cheese, shredded
  • 8 flour tortillas
  • 1 onion, chopped
  • ½ cup black olives, chopped
  • 2 Tablespoons Chili Powder
  • Cumin, to taste
  • Onion Powder, to taste
  • Garlic Powder, to taste

Method ~

Mix chicken with spices. Place chicken, cheese, onions and black olives into flour tortillas. Roll tortillas and place seam side down in 9×13 pan.

Cover with Enchilada Sauce.

Enchilada Sauce ~

  • 2 cup Tomato Sauce
  • 2 Tablespoons Tomato Paste
  • Chili Powder, to taste
  • Cumin, to taste
  • Onion Powder, to taste
  • Garlic Powder, to taste
  • 2 cloves garlic, crushed

Bake uncovered 350° for 30-35 minutes.

2 Responses to 'Holden Village Chicken Enchiladas'

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  1. Linda gamrath said,

    Hi Paul
    I just “tuned in” to FB and found what you are doing with Cooking From Memory and it is SO COOL! Love it! Are you generating all the recipes from scratch and memory…really? Amazing! Was fun to run into you at that wonderful place nestled in the Cascade Mountains a few years back. Tom, claire and i head up there again in a short bit and are glad to be able to do so! THANKS for sharing your love of cooking, creating and enjoying! Hope we meet you and Nancy again some time in the future.

    • Paul Gauche said,

      Hey Linda! Thanks for the note! All of these recipes are in the category of “Gauche Family Favorites.” It started on paper as a paper edition cookbook for both of our kids as they “flew the nest.” But it’s been added to so much that keeping up with the paper became silly. So, the new criteria is “Paul Gauche Favorites that I’d like to share with all my friends. It’s morphed into something rather large and I hear from people all over the place who are using this site. The recipes all have one rule for being posted: I have to have prepared the recipe. That is to say I can’t just go to the Food Network and cut and paste without doing it myself. Not all of these recipes are mine, of course. While I’m always adding and substituting and shifting and changing, many of these recipes come from other people. However, you were there at the beginning of all of this at Holden. Actually, this really all began with me and my mom in the kitchen. My dad was a Navy Pilot, so she had to have some company in the kitchen! I learned a lot from her! Anyway, I’m now trying to figure out how to get all of the Holden recipes into this site without getting arrested. I’ll let you know how that goes! Bon jour! Bon appetite!

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