I go through serious Mexican food withdrawal. We’ve lived in Colorado for three years now, and I still haven’t found satisfactory Mexican food. I have to make it. That’s why I started making my own tortillas. I can’t find a single tortilla factory anywhere near our location. Sometimes I just miss warm tortillas and butter.
Since moving here, I’ve become pretty good at creating the kinds of flavors I miss from Texas. One of the recipes I’ve perfected over the years as a Texan is chicken enchiladas. No one in Colorado makes good chicken enchiladas. Sorry, y’all. It’s true.
For a working mom, it’s an easy weeknight recipe.
- 1 Tablespoon oil
- 1 medium onion chopped
- Left-over cooked chicken, shredded
- 2 Tablespoons butter
- 2 Tablespoons flour
- 2 cups chicken stock
- 1 can diced green chiles
- 1 8 oz. container of sour cream
- 1 teaspoon cumin
- salt and pepper to taste
- 1 1/2 cups grated Monterey Jack cheese
- 8-10 soft taco size flour tortillas
Preheat oven to 350 degrees. In a medium skillet, heat oil over medium heat. Add onion and cook until translucent. Add shredded chicken. Saute until warm. Remove onion and chicken from skillet and set aside. Add butter to the skillet and melt. Whisk in flour and cook for about a minute or two. Slowly add chicken stock while stirring continuously. If the mixture looks too thick, add more stock. Add the can of green chiles and sour cream. Continue to stir until smooth. Add cumin, salt, and pepper to taste.
Spread the sauce over a square casserole dish. Take a warm flour tortilla, spoon chicken-onion mixture, and cheese in the center. Roll the tortilla and place in the square baking dish. Continue process until dish is full. Cover the dish with the remaining sauce. Sprinkle more grated cheese on top. Bake in the oven for 30-45 minutes until bubbling. Let stand for 5 minutes before serving.