Creamy Cheese Enchiladas
In honor of the Pre-Columbian Americas, I sometimes like to feed wild coyotes a special squash, chocolate, and avocado mole sauce while I drink cocaine and snort tequila in my log shack. Ever seen an Eskimo cannibal riding a llama? Ever been sprayed by a skunk and had to take a tomato sauce bath? There are so many words we use in vernacular that stem from annihilated civilizations—it's like shaking a dead baby's rattle.
Prep: 15 min | Cooking: 30 min | Total: 45 min
Butter (3 tbsp)
Onions, diced (1/2 cup)
Garlic, minced (2 cloves)
Flour (2 tbsp)
Chicken broth (1 cup)
Cream cheese (6 oz. or 3/4 of a 8-oz. package)
Sour cream (4 tbsp)
Medium soft tortillas (8)
Cooked chicken, pulled/shredded and preferably from a rotisserie chicken (2-3 cups)
Green chilies, drained (one 4-oz. can)
Mexican cheese blend, shredded (2 cups, divided)
On a skillet over medium-high heat, melt butter. Add onions and fry 4 minutes. Add garlic and flour and cook, mixing constantly, for 1 minute. Reduce heat to medium and whisk in chicken broth in small portions at a time. Cook, continuing to stir, for about 3 minutes or until thickened. Remove from heat and mix in cream cheese and sour cream until sauce is smooth.
Preheat oven to 350 °F. Grease a casserole or baking dish (9x13-inch works best).
On a large, flat surface, assemble enchiladas. Evenly distribute the chicken, chilies, and 1 1/2 cups shredded cheese to each tortilla. Lay enchiladas down into baking dish. Regardless of the size of your dish, make sure enchiladas are packed together so to "hoist up" the sauce. Pour over cream cheese sauce, then top with remaining 1/2 cup of shredded cheese. Bake 25-30 minutes. Serve.