Guerita’s enchiladas. This is my “white girl” version of enchiladas. But they’re sooooo good. Like in that naughty Velveeta way.
If you don’t know Espanõl, guerita, or guera, is slang for “white girl.” While teaching in South Texas a couple years back, close to the border, my students’ parents called me this affectionately. I think.
So, I make my enchiladas with queso. I’m sure anyone who really knows how to cook authentic Mexican food is cringing right now, but this is my Tex-Mex version, and it’s good.
And this guerita right here, I actually like it better with flour tortillas. Some people think they’re soggy, I think they just get *fluffy.*
If you’ve got thirty minutes, you’ve got time for Guerita’s Enchiladas. Another excuse to use the beloved rotisserie chickens from HEB. Shred the meat, mix with queso, roll ’em up, and bake.
Queue the grito!! (That’s the aaaaaaayyyeeeee!)
Y’all yankees (and I mean that affectionately), go look up yourself some Roger Creager and you’ll know what I mean.
First, shred you some rotisserie chicken. Do as grandma says and clean every bite off that bone!
Now, get you some good and spicy cheese dip. I went Texan here. This cheese dip is straight from Telephone, TX.
TELEPHONE TX??!! I swear, Texas must hold some record having every imaginable town name in the country.
Wonder if there’s a Pickle, TX…..?
Use your handy little jar scraper and get every ounce of that 16 oz. jar clean.
This jar is clean!! ~ Tangina’s voice. (Her voice is in my head often.)
Pour your cheese in with your chicken and stir it up. Fill up about 16 small corn tortillas.
If you warm the corn tortillas up in the microwave, they won’t tear quite as easy.
My rustic enchiladas. I obviously forgot to heat mine up ’til halfway through my pan.
Pour one can of enchilada sauce, and sprinkle with more cheese.
When I make these for myself, I use every opportunity to make them hot.
Hot queso. Check.
Add diced green Hatch chiles, hot. Check.
Hot enchilada sauce. Check.
Jalapeño Jack Cheese. Check.
But…. these are for work, so mild it is.
Bake for 30 minutes covered, 5 more uncovered.
~Peace, Love, and Gritos Y’all!
Yield: Serves 4-5
Total Time: 45 minutes
1 rotisserie chicken
16 oz. cheese dip
16 corn tortillas
15 oz. enchilada sauce
1 1/2 cups shredded cheese
Clean all the meat off a rotisserie chicken. Shred the meat and mix with the cheese dip. Warm the corn tortillas for 20 seconds prior to rolling. Drop a dollop of meat and cheese mixture onto each corn tortilla. Roll and stack in a glass baking dish. Pour enchilada sauce over the the enchiladas and sprinkle with cheese. Bake covered at 350 degrees for 30 minutes. Bake uncovered for an additional 5 minutes until the cheese is bubbly. Serve!