I eat my feelings- Adventures in Enchiladas

I may live in the Pacific Northwest, but let me tell you, I am a Texas girl. I may not have been born there, but having spent the majority of my childhood in a suburb north of Dallas, I claim Texas as home. Give me a Shiner Bock and some Tex-Mex and I am one happy lady.

The past week or two has been a little rough. Sun has been shining, but I've been SWAMPED studying (read: cramming) for midterms, stressing about what the future holds, surviving a long distance relationship, and desperately, desperately missing home. Sometimes a girl just needs a hug from her mama and a glass of wine with her seeester in the Lone Star State, ya know?

Anyway, since my garden is progressing happily along without much intervention from the gardener, to cope, I decided to make (devour) my most favorite enchiladas. These delicious babes are easy to make, and just drip (literally) with my favorite Tex-Mex flavors. They turned out so well this evening, I decided that someone else might want to enjoy them as well! Here's the recipe:

Ingredients:
8-10 Flour Tortillas
1 Rotisserie Chicken, meat shredded
1 Yellow Onion, very thinly sliced into half moons
8 oz. Queso Fresco, crumbled
Sauce:
1tbsp Butter
1 Poblano Pepper, diced
1 Jalepeño, diced
2 cloves Garlic, diced
1 tbsp Flour
1 tsp Cumin
2 cups Chicken Stock
2 cups Salsa Verde
1/2 cup Sour Cream
1/4 cup Cilantro, chopped
Salt/Pepper to taste

Directions:
Preheat oven to 375

Sauté peppers and garlic in butter for 2 minutes. Stir in flour and cumin and cook for 3 more minutes. Pour in chicken stock and bring to a boil. When boiling, add salsa, sour cream, and cilantro and remove from heat. Add salt and pepper to taste.

Pour 1 cup of sauce in the bottom of a greased 9x13 dish. Assemble your enchiladas filling with shredded chicken, onion, and cheese. Place in the dish side by side. Pour the remaining sauce over assembled enchiladas and bake for 15-20 minutes until bubbling. Serve immediately.

Enjoy!