I love Mexican food. But just like the ranch dressing issue, I could eat a bean and cheese burrito with extra, extra cheese and a side of sour cream every single day for the rest of my life. Before college, I had never ordered anything else at a Mexican food restaurant. It was always a bean and cheese burrito with extra, extra cheese, or maybe a quesadilla with a side of beans.
Seriously, in 18 years, I had never even tried another Mexican food dish.
When I left southern California, I quickly realized that wasn’t normal. I also thought that, clearly, Dallas doesn’t have the kind of Mexican food we have in San Diego. I stuck to ordering bean and cheese burritos for another couple of years, but last year I took a risk. I ordered fajitas at Gloria’s.
Best. thing. ever.
I’m proud to say that since then I’ve ordered enchiladas, soup, and a variety of chicken burritos. I’m not gonna lie, I still eat bean and cheese burritos, but at least now I have some options.
So, this week I decided to teach myself how to make enchiladas!
I scoured the internet and found a simple recipe for sour cream and chicken enchiladas on The Marathon Mom.
The recipe calls for:
- 12 corn tortillas
- 3 chicken breasts
- 1 can diced tomatoes and green chiles (Rotel)
- 1/4 cup butter
- 1/4 cup flour
- 2 cups chicken broth
- 1 cup sour cream
- sea salt, cumin, paprika, garlic powder (to taste)
- 1 cup grated cheddar cheese
I cheated a little and bought a rotiserrie chicken, and I may have added some extra cheese, but other than that I followed the instructions!
I now officially know how to make sour cream and chicken enchiladas, and this is definitely a repeat recipe!