Happy Texas Independence Day (The One With the Chicken Enchilada Recipe)

"Texas is a state of mind.  Texas is an obsession.  Above all, Texas is a nation in every sense of the word". -- John Steinbeck



On March 2, 1836, the Texas Declaration of Independence was signed at Washington-on-the-Brazos, a bold move in the territory's quest for independence from Mexico.  Written by George Childress, the document was signed by 59 delegates at Independence Hall, a mere four days prior to the Texian defeat at the Battle of the Alamo in San Antonio.  Although the war would still see battles at Goliad and San Jacinto, March 2nd claimed Texas a free republic.  Texas remained an independent country until its annexation in 1845.

Two summers ago, my family and I visited the Washington-on-the-Brazos State Historic Site... here are some of my photos!  It was a beautiful, quiet location, chock full of history and amazing wildflowers.  Enjoy!

In honor of Texas Independence Day, here is my chicken enchilada recipe, admittingly stolen from the Campbell's Quick and Easy Recipes cookbook... along with a photo of mine from last week :  )  (Yes, I see the humor in posting a Mexican recipe on this post, ha)

Here is what you need...

10 ounces of shredded chicken (you could probably use chunks if you prefer)

1 1/2 cups of grated Cheddar cheese (I prefer medium to mild)

1 can chopped green chilies (optional if you want a bit more zing)

1 small white onion, chopped (I usually use 1/2 of one)

1 can enchilada sauce (I use Gebhardt's although it is very hard to find in North Texas, try H-E-B in Burleson unless you are fortunate enough to live south of Waco... if you live outside of Texas you are probably out of luck)

8 six-inch corn tortillas (I use the red ones when I can find them, otherwise prefer yellow over white)

Shredded lettuce, sour cream, and diced tomatoes for toppings (optional... but are these really?)

Now that you have all your ingredients...

1.  In a medium bowl, combine chicken, one cup of cheese, chilies, and onions

2.  In botton of 3-quart oblong baking dish, spread 1/2 can enchilada sauce and set aside

3.  Fill enchiladas with 1/3 cup of the chicken mixture, roll tortilla, and place in baking dish seam down (DO NOT forget to warm your tortillas prior to rolling!)

4.  Pour the remaining 1/2 can enchilada sauce over the enchiladas and sprinkle 1/2 cup of cheese on top (I love Cheddar way too much to only use 1/2 cup... so I actually grate more over them)

5.  Cover (use foil or dish cover) and bake for 25 minutes at 350 degrees... top with your choice of extras!