Traditionally I like making Mexican food on Cinco de Mayo (even though there is no ounce of Mexican in my background). Mexican food is one of our favorites. I love how it is so home-y feeling and filling with very little cost. This recipe is one of my go-to recipes. Hope you enjoy it as we do.
2 T butter
2/3 cup chopped Spanish onion
2 T flour
1 1/2 cups chicken broth
1 cup (or 1 large 7 oz) can chopped green chilies
1 garlic clove, minced
3/4 t salt
1 dash (close to 1t) ground cumin
12 (8inch) corn tortillas
2 cups Mexican-flavored cheese
2 cups shredded cooked chicken breasts (yesterday I used thighs...good substitute)
1 cup heavy cream (used 1/2-n-1/2)
Preheat oven to 350. Melt butter in a large saucepan. Add onions; cook until soft. Stir in flour. Add broth, chilies, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors and to thicken slightly. In another bowl combine chicken and 1 1/2 cups cheese.
Grease a 9x13 pan. Pour about 1/2 cup sauce in bottom of pan. Dip tortillas one at a time into other sauce. Fill with a couple Tablespoons of filling. Roll; place seam side down in pan. Repeat until filling and tortillas are exhausted. Pour remaining sauce over filled tortillas. Sprinkle with remaining 1/2 cup cheese. Pour cream evenly over the top.
Bake for 20 minutes until bubbly.
Serve with Mexican Rice.
1 1/2 cups uncooked rice
2 1/2 cups water
1/2 cup salsa (heatness of your choice)
1/2 can (or 1 cup) black beans, rinsed and drained - optional
2 T butter
Put all ingredients in a medium saucepan. Boil on HIGH. Cover. Reduce heat to LOW. Cook for about 15-20 minutes. Fluff with fork. Serve.