***Note that the
ingredients and directions in GREEN are my version of how I make these dishes.
Ingredients:
10 Soft taco shells 6 – 8” Flour
Tortillas – Recipe Below
2 cups cooked, shredded
chicken Crock pot Chicken
2 cups shredded Monterrey
Jack cheese 1.5 Cups Shredded Sharp Cheddar & Pepper Jack
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth Low Sodium
Chicken Broth
1 cup sour cream
1 (4 oz) can diced green
chiles
Salt to Taste
Directions:
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup of cheese. Roll up in tortillas and place in pan. (Mix cheeses
together. Put desired amount of chicken
and cheese in each tortilla. Roll up and place seam side down in prepared
pan.)
3. In a sauce pan, melt butter, stir in flour
and cook 1 minute. Add broth and whisk
until smooth. Heat over medium heat
until thick and bubbly.
4. Stir in sour cream and chiles. Do not bring to a boil, you don’t want curdled
sour cream. (Taste
test the sauce, add salt or other spices if desired.)
5. Pour over enchiladas and top with remaining
cheese.
6. Bake 22 min and then under high broil for 3
minutes to brown cheese (peek in every once in a while, you don’t want to burn
the cheese!).
Where I dug
it up: Joyful Momma's Kitchen
Texas Flour
Tortillas (adapted from The Border Cookbook by Cheryl Alters
Jamison and Bill Jamison)
Ingredients:
Two cups of all-purpose
flour (can make them whole wheat by
substituting one cup of whole wheat flour for one cup white flour.)
1 ½ teaspoons of baking powder
1 teaspoons of salt
2 teaspoons of vegetable
oil 2 Tbsp. Butter,
slightly softened
¾ cup of warm milk
Method:
Mix together the flour,
baking powder, salt and oil (or mix together the dry ingredients and cut the butter
in with a pastry blender).
Slowly add the warm milk (a little at a time.
You do not want the dough to be overly sticky.). Stir until a loose, (slightly) sticky ball is
formed. Knead on a floured surface for
two minutes. Dough should be firm and
soft. Place dough in a bowl and cover
with a damp towel or plastic wrap for 20 minutes. After dough has rested break off eight
sections (for
6” tortillas or 6 sections for 8” tortillas.), roll them into balls
in your hands, place them on a plate (or parchment paper) (make sure they aren’t
touching) and then cover balls with damp cloth or plastic wrap for 10
minutes. (It’s very important to let the
dough rest, otherwise it will be like elastic and won’t roll out to a proper
thickness and shape.) After the dough
has rested, one at a time place a dough ball on a floured surface, pat it out
into a four-inch circle, and then roll with a rolling pin from the center until
it’s thin and about (six) to eight inches in diameter. (If you roll out pie crusts you’ll have no
problem with this.) Don’t overwork the
dough, or it’ll be stiff. Keep
rolled-out tortillas covered until ready to cook (or you can roll one out and cook it while
rolling out the next, just be sure not to forget about it!). In a dry iron skillet or a comal heated on
high (or a
stainless steel frying pan heated on medium to medium-high) cook the
tortilla about thirty seconds on each side.
It should start to puff a bit when it’s done. (Adjust the temperature as necessary. You want your tortillas to have nice brown
spots, not black.) Keep
cooked tortillas covered wrapped in a napkin until ready to eat. Can be reheated in a dry iron skillet, over
your gas-burner flame, or in the oven wrapped in foil. While you probably won’t have any left overs,
you can store in the fridge tightly wrapped in foil or plastic for a day or
so.
Makes (six) to eight tortillas
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