The last two days, recipes from my T&T collection have been served because I am currently out of town while my mom is having surgery. Today my uncle took me to his favorite Mexican food joint for dinner. As I am always on a quest for better ways to cook green chicken enchiladas I was game. Luckily for me, this local joint did not fail in their home style Mexican food. Nothing fancy, just lots of soul filling goodness. Simple Spanish rice without corn, carrots, or peas (yeah!), homemade refried beans, huge chicken filled enchiladas lots of green sauce and Monterrey Jack cheese, and a huge dollop of cream cheese.
Scaled for Likability: Great
When cooking chicken enchiladas, recipes are either served with just sour cream or just green chili sauce. The combination of the two combined the tanginess of the green chili to the smoothness of the sour cream. It was perfect! Enchiladas, sauce, and cheese were piping hot and the sour cream must have come straight from the fridge as it was cold. Contrasting temperatures made this dish even more spectacular. I can not wait to try my hand at my own version. Delish.