Friday, March 16


  Dallas, TX is a mecca for Mexican restaurants,  only we refer to them as Tex-Mex restaurants. I would guess they are about 75% Mexican influenced and the rest is all Texas inspired. Texans LOVE this food and we are proud of it! You can't get Tex-Mex just anywhere in the world. It is uniquely ours.
  Whether you like the spicier Red Chile or it's milder sister the Sour Cream version, it's safe to say if you are a love Tex-Mex food. We, the Porter clan, do a bit of traveling. When we flew to Europe a few years back we stopped on the way to the airport for enchiladas and as soon as we landed back on Texas soil we ate Tex-Mex again!
  I am a sour cream kind of gal when it comes to Chicken Enchiladas. These are relatively easy recipes, and both outstanding. With the spicy red sauce you can add or take away as much jalapeno and chili powder you desire. Give them a try some Saturday night. You might end up liking your version the best.

        Chicken Enchiladas with a Red Chili Sauce

  • 1 medium onion, chopped fine
  • 2 jalapenos, seeded and chopped fine
  • 1 teaspoon canola oil
  • 3 medium cloves garlic, minced
  • 3 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 teaspoons sugar
  • 1 15-oz can tomato sauce
  • 1 cup water
  • 1 large beefsteak tomato, seeded and chopped
  • 1 pound boneless, skinless chicken breasts (2 large breasts)
  • 1 cup extra sharp white cheddar, shredded
  • 1 cup Monterey jack cheese, shredded
  • 1/2 cup minced fresh cilantro
  • 12 (6-inch) soft corn tortillas
  • cooking spray
  • salt and ground black pepper
Preheat oven to 400 degrees.

  Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.
  Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.
  Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
  Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
  Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.
  Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).
  Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.
  Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
  Serve with sour cream, guacamole, salsa, additional cilantro, etc.

Sour Cream Chicken Enchiladas


  • 1 lb chicken breast , diced
  • 1 medium onion , chopped
  • 1 tablespoon vegetable oil
  • 6-4 inches flour tortillas , softened
  • 1 ½ cups grated Monterey jack cheese or 1 ½ cups Mexican blend cheese , divided
  • ¼ cup butter
  • ¼ cup flour
  • 1 (15 ounce) can chicken broth
  • 1 cup sour cream
  • 1 (4 ounce) can chopped green chilies


Cook chicken and onion together in a non-stick pan with oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchilada. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

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