Living in Texas, we have access to incredible, authentic Mexican food on just about every corner. Well, except that corner on Cedar Springs where the Bon Jovi tranny sings on weekends… But we’ll take a drag queen over a chalupa any day.
Our weekends start almost exactly like those on Friday Night Lights, a bunch of guys huddled closely, telling secrets, and wearing really tight pants. Only, instead of a football on a grassy field, we are gathered around a round of margaritas on a patio. While we judge the quality of any Mexican restaurant more on the drinks than the flavor of their tacos, we can still recognize a great south of the border dish when we taste one.
And this is a GREAT south of the border dish. Together the traditional sour cream and verde sauces of our chicken enchiladas are married poetically to create a decadent sauce that will kick you right in the taco. In a good way.
makes 12-15 enchiladas
- 1 rotisserie chicken, all meat removed and shredded
- 12-15 corn tortillas
- 1 cup chicken stock
- 4 4-ounce cans of chopped green chiles
- 1 white onion, diced
- 1 15-ounce can green enchilada sauce
- 2 ½ teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 2 teaspoons cumin
- 2 12-ounce cans of tomatillos, drained
- 1-2 jalapeños, chopped (optional)*
- 1/4 cup cilantro, chopped
- juice of 2 limes
- 32 ounces sour cream
- 3 cups monterrey jack cheese, shredded
- 1/2 cup queso fresco, crumbled
- 1 avocado, sliced (for garnish)
*This recipe has PLENTY of heat on its own, but if you like spicy, feel free to add the jalapeños.
Preheat oven to 350 degrees.
Spray two 8×8 pans with cooking spray. In a large skillet over medium-high heat place HALF of the onion, green chiles, 1½ teaspoons kosher salt, 1/2 teaspoon pepper and all the cumin. Sauté until onions soften, about 5-8 minutes and add green enchilada sauce and shredded chicken. Cook until heated through, about 3 more minutes.
Wrap tortillas in a damp paper towel and heat for 15 seconds on high in a microwave. Place chicken stock in shallow bowl. One at a time, dip tortillas into stock, then place in 8×8 pan and spoon 2-4 tablespoons of mixture in a line and roll up with seam side down. Repeat until you fill the pans or run out of mixture. Top enchiladas with half of each of the cheeses.
Wipe out skillet, and over medium-high heat, place remaining onion, tomatillos, cilantro, jalapeños (if using) and remaining salt and pepper. Sauté for 8-10 minutes, stirring frequently. Let cool slightly, and transfer to a blender. Blend until smooth, then add sour cream and pulse until combined.
Pour sauce over enchiladas evenly and top with remaining cheeses. Bake for 30-35 minutes, until bubbling and starting to slightly brown on the edges. Garnish with sliced avocado.