I had a girlfriend back in the seventies named Dawn. She was a terrific cook and her signature dish was Chicken Enchiladas. They were the best! I used to get up at the crack of dawn to eat those enchiladas.
After we broke up she realized that she’d never meet a guy like me again so she became a cloistered nun, entered a monastery in California, and became their cook. True story!
So, in keeping with my recent fascination about recreating old favorite foods, I’m working on a free range version. I found a great recipe on Pinterest that had been re-pinned over 15,000 times, so it’s very popular. Cooking happens on Saturday.
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded monterey jack cheese
3 tbsp butter
2 tbsp corn starch
2 cups chicken broth
1 clove of minced garlic
1/2 teaspoon of salt and pepper
1 cup sour cream
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon of lime juice
1 finely chopped jalapeno pepper, seeded
What to do:
Preheat oven to 350 degrees. Grease a 9×13 pan.
In a medium size bowl mix the chicken with 1 cup of cheese and garlic.
Roll the mixture into tortillas and place into the pan.
In a sauce pan, melt the butter and stir in corn starch and cook for one minute.
Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick.
Add sour cream, jalapenos, cumin, onion powder, garlic powder, lime, salt and pepper.
Do not let it boil.
Pour mixture over enchiladas and top with the last cup of cheese.
Bake for 25 min. Make sure the cheese has browned.