Mexicano!! Enjoy some Enchiladas!

Greetings to all my foodie friends!! Here's the latest instalment of my project. Today I thought I'd give some mexican food a go, but nothing like that Tex-Mex stuff. I made chicken and steak enchiladas this time around. I must say, they turned out FANTASTIC!! I will definitely be making these again, and I'll definitely experiment with other fillings such as beans or maybe try some seafood enchiladas. The recipe for the one I made today is a variation of a recipe I found on the website www.mexicanfoodrecipes.org.

6 large tortillas (original recipe called for 12 corn tortillas)
2 cooked boneless skinless chicken breasts (recipe calls for 3), shredded
1 small to medium sized stead (I used it as there was leftovers instead of the 3rd chicken breast)
1/2 cup chopped green onions
1/2 chopped fresh cilantro (I omitted this as I didn't have any and forgot to purchase some)
2 cups of chicken broth
1 cup sour cream
1 med onion, minced (recipe calls for 3/4 cup)
12 oz. shredded cheddar cheese ( I eyeballed it)
1/3 cup chopped green chilies (recipes calls for 4 oz)
1/4 cup butter (salted)
1/4 cup all purpose flours

Please note: If using the corn tortillas, they will need to be fried for 5 seconds per side in 2 tbsp of vegetable oil until pliable, drained on paper towel and kept warm.
Preheat oven to 375F.
Combine shredded chicken, steak, 10 oz of cheese and minced onions and divide between the tortillas. Roll/wrap tortillas and place in baking dish seam side down. Set aside.
Melt butter in pan over medium heat, then add flour. Whisk until boiling and add chicken broth. Stir continously. Add chilies and sour cream. Stir continuously, do not allow to boil. Once thoroughly heated through, pour mixture over enchiladas and bake uncovered for 20 minutes. Remove, top with remaining cheese and green onions and bake for an additional 5 minutes.  If so desired, sprinkle with cilantro. Serve with a smile and a Mojito.

I throughly enjoyed this meal. It's fairly easy to make, and absolutely delish!! It's a little heavy, so I think the next time I make it I'll have to wait for a cooler day, or use this as a winter meal. But I'd have to say... SUCCESS!!

Thanks for reading, and happy cooking!