Thank you to Michelle Farley, a native Texan, for the Recipe of the Week. Michelle is a photographer and the author behind Momma Butterbean’s Cookshack on Facebook and a blog where she shares a funny look at life in Texas that revolves around food, family and her faith. Enjoy Michelle’s recipe and as always, if you would like to contribute to Recipe of the Week, please email us here. Enjoy!
More so than coming from a family of talented women in the kitchen, I come from a family who likes to eat. “Meat and potatoes” kind of family as some would say. However, tried and tested Mexican food recipes are scarce in the family cookbook. Growing up in west Texas, and by that I mean along the Rio Grande outside of El Paso, there was never any need to fix enchiladas, tamales, or chile rellenos – we had a surplus of “Mom and Pop” restaurants to go visit, and to this day, still have our favorites we go to when we are in El Paso.
If you’re in El Paso, I suggest visiting L&J Cafe. It is a landmark and across the street from Concordia Cemetery, final resting place for the likes of John Wesley Hardin, Bass Outlaw, and Mexican president, Victoriano Huerta. If you want to read how the west was really won, visit their website. I have never been to L&Js that I haven’t ordered their green chile chicken enchiladas. They are just THAT good.
So I’ve been on a mission (ha, mission…funny….if you’ve never been on the Mission Trail, you need to go to El Paso with camera in hand and be ready to be inspired) to find the best green chile chicken enchilada recipe. They are by far my most favorite item to order when we are home. We live in north Texas now, and no offense to this half of the state, but the proper use and etiquette of green chile escapes them. If I could, I’d make green chile its own food group. Along with brown sugar and butter. Not all three together, but you know what I mean. -Michelle
One of the most essential cooking staples (and your taste buds will worship you forever) – Hatch Green Chiles. There are a number of online vendors, but the best way to experience a green chile is to visit the southwest during growing season, find a store that is selling them, and watch them roast them for you first hand. The colors and the smell will overwhelm you and put you in a cooking frenzy!
I fixed this recipe Sunday and my food testers gave it a thumbs up. Actually the response was when asked if they would share, one of my sisters said, “I’ll let you lick the pan.” I hope you enjoy.
- 3 cups cooked, chopped chicken
- 2 (4 oz.) cans of green chiles, lightly drained
- 1 package (8 oz.) cream cheese, cubed
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 tablespoons flour
- 1/3 cup chicken brother
- 1/4 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (7 ounce) green chiles enchilada sauce
- 1/2 cup sour cream
8 ounces Monterey Jack cheese, shredded
8 medium (soft taco size) flour tortillas
* Pepper Jack Cheese, optional
* Cilantro, optional
Preheat oven to 375 degrees.
Note: I boiled my chicken for 20-30 minutes – cover with water and cook with 1/4 cup onion and some garlic.
In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.
Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full.
Pour the white sauce over the top of the enchiladas. Top with remaining cheese. I also put a layer of pepper jack cheese over the Monterey Jack cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.
Recipe Source:Adapted from Melskitchencafe.com