let’s get this fiesta started.  cinco de mayo is wednesday after all & you’ll need a little something else to go alongside your margaritas.  trust me.

i’ve learned this lesson the hard way, aka the guy fieri road show circa my birthday 2009.  things started innocently enough, but eventually something that i can best describe as a silo on wheels was brought on stage and filled with copious amounts of tequila & served to us in quantities much larger than any of the food we paid a pretty penny to sample.  we took a very expensive cab ride home.

so, moving on to that food.  these enchiladas are amazing.  really amazing.  tom & i prefer them a thousand times more than any of their red-sauced counterparts.  try them for yourself, they may make it a little easier to get to work on thursday!

from the novice chef, adapted from the homesick texan (makes enough for at least 4 hungry people.  at least.)

4 boneless, skinless chicken breasts, cooked & shredded
3 cloves garlic, minced
2 serrano peppers, seeded & minced (or, if you like heat, leave the seeds in. i did.)
1 jalapeno pepper, seeded & minced
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth (we like to use low sodium)
2 cups sour cream (always a fan of daisy, especially with this much of it)
1 16oz jar salsa verde
1 1/2 tsp cumin
1/4 tsp cayenne
1/2 tsp salt
1/4 tsp white pepper
1/2 tsp garlic powder
1/4 cup cilantro, finely chopped
12 flour tortillas, small size (we prefer flour. if you like corn better, use those)
1 cup sharp cheddar, grated
1 cup monterey jack, grated
1/2 medium onion, diced

1.  preheat the oven to 350°.  in a fairly large saucepan, heat butter over medium high heat.  saute serrranos & jalapenos until soft.  add garlic & cook until fragrant, about 1 minute.  stir in the flour & let cook for 1-2 minutes.  whisk in chicken broth & continue to whisk until smooth.  cook until bubbly.  stir in the sour cream, salsa, cumin, cayenne, salt, pepper, garlic powder & cilantro, until the mixture is smooth.  remove from heat.

2.  spray a 9 x 13 baking dish with cooking spray.  add 1 cup of sauce to coat the bottom of the pan.  add shredded chicken, some of the cheeses, and some of the diced onion to the center of a tortilla.  roll & place seam side down in the baking dish.  continue until chicken & onions are gone.

3.  pour the remaining sauce over the top of the prepared enchiladas & top with the rest of the cheese.  bake, uncovered, for 25 minutes, or until the top is golden brown & bubbly.

we can’t wait to make these again!