Editor’s note:
Please welcome our newest contributor to the friendly confines of TacoTown.  Pigpen has graciously opened his family’s culinary vaults to share this recipe for Chicken Enchiladas – you Texan readers may notice that he uses flour tortillas instead of corn- it yields a bigger enchilada- more akin to a smothered burrito…but tasty nonetheless…Onto the recipe >>

Ingredients:

• Your drink of choice! (for you, not the enchiladas)
• 2 tablespoons butter
• ¼ cup all purpose flour
• 2 ½ cups chicken broth
• 1 teaspoon dried coriander
• 1 can (4 oz.) chopped green chiles
• 1 cup (4 oz.) shredded Monterey Jack cheese
• 1 cup (4 oz.) shredded Cheddar cheese
• 4 boneless chicken breasts, trimmed and chopped
• ½ cup cilantro
• ½ tablespoon dried cumin
• 1 lime
• Kosher salt
• 1 tablespoon minced garlic
• Fresh ground black pepper
• Light cream cheese
• 8 flour tortillas

Preparing the Chicken Marinade:
Use a marinade dish for the following items. Roll the lime on kitchen counter to soften; cut in half and squeeze on chicken. Sprinkle kosher salt, cumin, minced garlic, and black pepper over chicken breast (about ½ tablespoon each) and half of the cilantro. Repeat for other side. Cover and place in fridge at least 30 minutes before cooking.  I recommend cooking the chicken over charcoal as it gives the finished product a distinctive flavor that gas cannot duplicate.

Making the Sauce:
Melt butter in saucepan, stir in flour until smooth. Gradually add the chicken broth smoothing the sauce with a wire whisk as you pour and bring to a boil. Cook for 2 minutes until thickened. Stir in coriander and half of the green chiles and simmer. Remember to stir the sauce frequently if you are not using it immediately.

Making the Enchiladas:
In a large mixing bowl combine the chopped chicken, Monterey Jack cheese and remaining green chiles. Spread a little cream cheese on a tortilla and spoon ¼ cup of the chicken mixture into the center of the tortilla. Roll and place seam side down in an ungreased baking dish, repeat until you’re out of chicken!! Pour the sauce over the rolled enchiladas. Sprinkle the cheddar cheese down the center of the enchiladas.

Bake, uncovered at 375 degrees for 15-18 minutes or until heated through and cheese is melted.  Remove from the oven, plate, and garnish with a dollop of sour cream and maybe a side of rice & beans, a salad, or tequila.  Enjoy!!

These were very good. Savory and comforting in a very ‘home cooked by your abuelita’ sort of way. Our first trip to the former location of Dona Emilia’s (congress and san jacinto).. Cabeza got a $16 steak for lunch that was aiight.. we got a nice queso appetizer that included carnitas, jalapenos, avacado, and cilantro on the side.. worth a try.

the Food: ..our buddy Catfish cooked up some killer mystery meat enchiladas, and jessica won honorable mention for her chili-cream cheese dip..

the Game: there were 2 highlights. Hester became the first player in Super Bowl history to return the opening kickoff for a touchdown, taking one back 92 yards and staking the Bears to a 7-0 lead..

it was all commercials from there, until halftime when Prince slapped the world in the face and showed us how badass he is, Inspiring yours truly to bust out Purple Rain at the keraoke bar later that night

..in other news..

Metroblogging Austin posted a Super Bowl Tortilla Chip Review.. I agree with most of it.. I like my chips unsalted and fairly thin.. its important for a tortilla chip not to be a showoff.. it is supposed to be a transparent medium for delivery of said salsa. once tortilla chips start thinking they can stand on their own its time to kick them the f*ck out of your house.