My love affair with Mexican food started ages ago. Growing up birthday's were a week long affair in my household and at some point in the week we'd go for a birthday dinner which was always out to my favorite Mexican restaurant. Some of my fondest memories of my childhood are of my family and I going out for Mexican. I'm not sure if it 100% fits as a comfort food, since for me it's always a celebratory thing... but given all the wonderful memories I have with it, I'll say it fits! :) Enjoy!
12 corn tortillas
3 cooked boneless, skinless chicken breasts, shredded
½ cup chopped green onions
½ cup chopped fresh cilantro
2 cups chicken broth
1 cup sour cream
¾ cup minced onion
12 oz shredded cheddar cheese
4 oz chopped green chilies
¼ cup butter
¼ cup all purpose flour
Vegetable oil for frying
Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas on about 5 seconds per side until they are pliable. Fry them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.
In a frying pan quickly warm and mix the chicken, and white onion (not the green onion) and 10 oz of the cheese, until cheese is just melted. Then divide between the tortillas. Roll them up and place in a greased baking pan, seam side down.
Melt the butter in a pan over a medium heat. Next, add the flour and whisk until it begins to boil, add in broth and stir continuously. After a minute or two, add the chilies and sour cream. Slightly lower heat, stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.
**Note: This is the recipe that I originally had for my enchiladas, but I think I use a fair bit more cheese when I do mine now. I'm not really big into measuring when I cook... I just provide it as a guideline. The great thing about enchiladas, and most mexican dishes is that you can add what you like more of and less of what you don't. I go crazy with the cilantro and onions at the end, and will often also make my own salsa and guacamole to top it with as well. Have fun, and you can't go wrong! Enjoy!