You Want to Kick Your Fiesta Up a Notch

April 24, 2009 by

You've heard the rumors ...

Orange is the new pink.

35 is the new 25.

And Tex Mex?  It's the new Mexican.

"I get orange and 35, but what makes Tex Mex so great?" you wonder.

Is it the incredibly flavorful sauces?

Is it the juicy and tender meats used?

Or the interesting combinations of ingredients from sweet and spicy, to tangy and rich?

Yes, yes and yes!

If you even kind of like Mexican food, you are going to LOVE Tex Mex.   And now that you have the perfect guacamole recipe, we're on to the main course and will be serving up enchiladas.

It's time to kick this dinner up a notch ... Tex Mex style.  So refill the margarita glasses and pull out your sombreros.   You have the perfect recipe to convert any Mexican loving foodie into a Tex Mex believer for life.

Until our next meal,

Rebecca

 

Sour Cream Chicken Enchiladas

 

Ingredients:

Sour Cream Chicken Enchiladas

Sour Cream Chicken Enchiladas

  • 2 Cups Cooked & Shredded Chicken
  • 1 1/2 Lb of Monterey Jack Cheese, Grated
  • 1 Medium Onion, Chopped
  • 10 Flour Tortillas
  • 1/4 Cup Butter
  • 2 Tbs Flour
  • 1 Cup Sour Cream
  • 2 Cups Chicken Broth
  • 2 Jalapenos (Chopped)

 

Directions:

  1. Boil chicken and shred into small pieces.
  2. Set up a station where you can fill your enchiladas, and set out the tortillas, chicken, chopped onions, and grated cheese.
  3. Place a small mound of chicken in the middle  of the tortilla, and then add the onion and top with cheese.  (Or if you like it spicy like me, throw in some chopped jalapenos inside each enchilada too!)
  4. Roll up and place in a greased shallow baking dish (11X3 or 9X13 will both work)
  5. Melt butter in a medium-sized saucepan.
  6. Add chicken broth and stir.
  7. Add flour - slowly and a little at a time - whisking the entire time.
  8. Cook over medium heat until thickened.  Keep whisking!  If it doesn't thicken after a few minutes, add a tiny bit more flour.  But again make sure that it's blended in.
  9. Add sour cream and cook until hot, but don't boil.
  10. Remove from heat and add chopped jalapenos.
  11. Pour sauce over enchiladas and top with remaining cheese.
  12. Bake uncovered for 20 minutes in the oven at 350 degrees.

Tip: Learn how to fill your enchiladas by watching the clip below!

 

 

Have you tried this recipe?  Or do you have any questions for me?

I invite you to leave a comment below!

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