Three-time Super Bowl champion and former Dallas Cowboys defensive tackle Chad Hennings has always been a leader. The retired nine-year pro was an instrumental cog to the Cowboys defense and in lieu of Super Bowl Sunday the man was gracious enough to share an instrumental recipe to any big game party.
Courtesy of Epicurious. here is Chad Hennings' recipe for Sour Cream Chicken Enchiladas:
Ingredients
Preparation
2 cups cooked and shredded or chopped chicken
2 cloves fresh garlic, minced
1/2 cup onion, finely chopped
1/2 cup green pepper, finely chopped
2 tablespoons olive or avocado oil
1 tablespoon butter
2 heaping tablespoons flour
2 cups chicken broth
1-2 small cans chopped green chilies
Approximately 1/2 teaspoon sea salt
4 cups grated Monterrey Jack cheese
1/2 cup sour cream
Couple packages of flour tortillas
Paprika
Chives
Preheat oven to 350°F.
Cook and chop or shred chicken breasts; set aside.
Sauté garlic, onion, and green pepper in oil and butter until slightly tender. Stir in flour and cook for about 1-2 minutes. Add chicken broth, mix until smooth and cook until thickened. Add chilies and salt. Add 1 1/2 cups cheese and stir until smooth. Reduce heat. Add sour cream and stir until smooth. Place large scoop of chicken, cheese, and sauce in center of each tortilla. Roll up and place in oiled large baking dish. Pour remaining sauce over all rolled up tortillas and sprinkle remaining cheese on top. Sprinkle with paprika and chives. Bake, covered, about 25-30 minutes. Uncover and broil for 2 minutes just to add a nice brown tint to enchiladas.
Serve with sliced avocado, chopped tomato, and salsa on top!!
To compliment the meal, serve black or pinto refried beans.
Hennings says he's, "yet to meet anyone who did not love them." So even if the game is a dud, at least you'll have some tasty enchiladas!
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