Thursday, November 11, 2010


Cool Times.....

The hot weather has finally abated here in Texas, that means, I can finally, turn my oven on.

Tex Mex is one of the staples here so, I thought I would share my recipe for,


This dish is served in every Tex Mex restaurant around the state only,
As Justin Wilson would say, I guarantee!!
So, with no further ado, here goes.


4 cloves garlic, minced
1/2 cup chopped onion (any color)
1/2 cup chopped bell pepper (any color) when I don't have bell peppers I use celery or squash or poblanos... whatever!!!
couple of deseeded chopped jalapeno peppers (depending how hot you want it)

1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon pepper

3 tablespoons flour
8 ounces sour cream

2 cups cooked diced chicken or turkey (any cut, whatever I have on hand)

2 cups chicken broth
1 cup shredded jack cheese or colby/jack
about 10 corn tortillas (I've tried flour, NOT GOOD)

oil, about 3 turns of the pan, (I use EVOO)

Diced tomatoes, olives, green onion (optional) I use diced jalapenos, I do like it hot!!!


Mix the flour with the sour cream in a bowl and set aside
Dice the chicken, put in a bowl and set aside

In a medium  to large skillet, sauté first 4 ingredients in the olive oil till almost tender
add the next 3 ingredients and sauté a little more till you smell the aroma of the spices.
This is when you add the flour/sour cream mixture.
Give it a few turns with the wisk then add your chicken broth.
Wisk to incorporate and cook till thickened. (about 5 minutes or so)
Remove from heat and add 1/2 cup of the cheese, mix well.

Add about 1/2 cup of the sauce to the bowl of chicken, mix well.

Fan your tortillas out on a microwave safe plate and top with another plate. Microwave on high about 2 minutes (till they are pliable, I add a few sprinkles of water)

Pour some of the sauce in a large, rectangle baking dish

Put a spoon or two of the chicken mixture atop each tortilla, then roll up like a cigar.
Arrange rolls, seam side down in the baking dish.
Top with remaining sauce and  cheese.
Bake about 35 minutes @ 350 degrees ( till bubbly)
Take out of the oven, garnish as desired, wait 10 minutes
Serve with tortilla chips, a little guac and some refried beans,
(Don't worry if your tortillas split or crack, they will be covered with the sauce and no one will ever know!)

My husband's boss likes this dish, so I shall be making him a pan for his B-Day!
I will cut the jalapenos into rounds, then use them to spell out,
What do you think?

Hope this was coherent enough!!!

Till next time....
Bonjour, and happy eating.


Nancy said...

Yummo! I will definitely being trying this! Thanks for sharing, Terry. :)

brendie said...

YUM, anything with cheese and sour cream is worth a try. we dont have tex mex here or anything like it. i will give this a go, minus the jalapenos, my gut isnt used to hot stuff.

librarianism said...

Oh boy, recipe! When I was small, I asked my Dad why Justin Wilson talked so funny. He told me "he's from the bottom of the Mississippi river." That made me wonder how he breathed under water.

Jess said...

This is a fav. at our house. I'll have to try your recipe.

Canyon Girl said...

You're like me, I started baking as soon as the weather cooled! This dish looks fabulous, thanks for sharing.--Inger