Corpus Christi is where I spent the first 45 years of my life. Back in the early 80’s some friends of ours, Sam & Yvonne Satterfield, introduced us to a Mexican restaurant called, Kikos. We ate there from that point on at least once a week after that. Every trip back to Corpus to see my parents, that was my first stop. Their enchiladas were just so good, with this rich brown-tomato sauce that wasn’t like the typical enchilada sauce that every Mexican restaurant or recipe seems to be. For years, I have tried to copy their great sauce, but to no avail. Every time Randy would be with me he would say, “I think it has cream of mushroom soup in it.” to which I would reply, “of course it doesn’t have cream of mushroom soup, you don’t know what you’re talking about.” Well, after 20 years of him saying that and me responding in the same old way, I began to think, “what if he is right and I could have been eating great enchiladas the past 20 years other than when we just go to Corpus.” So last night, I experimented and oh my gosh, we had Kiko enchiladas. I’m not saying that they truly use Cream of Mushroom but I am saying that the sauce I made last night with it tasted the same as theirs. So if you are like us and think that no place else makes enchiladas like Kikos, give this a try. I think you will be pleasantly pleased.

8 white corn tortillas

1  1/2 onion, finely chopped

2 -3 cups shredded sharp cheddar cheese

1 can cream of mushroom soup (10 3/4 oz)

1 small can tomato sauce (small size can)

1 -2 cups water (depending on how thick you like your enchilada sauce) ( I used a little over 1 can).

1 packet of taco or enchilada seasoning

1 lb of hamburger meat

3 tablespoons oil

Lawrys Seasoning Salt

Garlic powder as desired

Grease a baking dish that will hold 8 enchiladas. Set aside.

In a skillet, brown the meat with  about 1 cup chopped onion until meat is no longer pink. Add the garlic and stir until well blended in meat. Add the cup of water ,  1/2 packet of Lawry’s taco or enchilada seasoning, can of mushroom soup and small can of tomato sauce and cook over low heat for about 5 min until it makes a  gravy. If it is not thin enough to your liking, add a little more water, maybe up to 1/2 cup. Set aside. *If this is not spicy enough for you, add more of the Lawry’s Taco seasoning packet. (I like the flavor of the taco seasoning more than the enchilada seasoning)

In a small skillet,  melt about 1 tables butter and saute  the rest of the chopped onion until it is clear. Sprinkle about 1/2 teas Lawrys Seasoning Salt, 1/2 teas garlic powder and a little pepper. Place this onion mixture in a small bowl. In same skillet, add the 3 tables oil. Heat until it is sizzling around the edges. Place corn tortillas, one at a time, in the hot oil about 3-5 seconds per side. Drain on paper towels until you have done all 8 tortillas. When cool to the touch, begin by place about 1 teas cooked onion in the middle of each tortilla. Spoon about 1 tables of the shredded cheddar cheese over the onion and roll up. Place in the greased baking dish. When you have completed all 8, pour the meat mixture over the enchiladas and top with more cheddar cheese, to your liking. Bake ate 350 preheated oven for about 25 minutes, uncovered.