Slap Your Mama Green Chili Chicken Enchiladas


That’s right.

These enchiladas ARE delicious enough to incite mama slapping throughout the world. I can’t help it. It’s really your choice, you understand. Please understand that if you make these enchiladas, it’s not MY fault you slapped your mama and I take no legal or personal responsibility as you have been warned.

I’ve taught my daughters how to make these and it’s just sad that even living in Texas–the Tex-Mex capital of the whole stinkin’ world–we can’t find them this good at our restaurants. They have slapped me on occasion after trying them and I have nobody to blame but myself.


10-12 corn tortillas

1 large can green chilis (whole or chopped, it really doesn’t matter)

1 onion, chopped

1 jalapeno (if you don’t like heat, then skip it and add another small can of green chilis)

3-4 cloves garlic

4 chicken breasts (or 8 chicken thighs–you pick your poison)

Chicken broth concentrate (I like Knorr–it looks like this. It makes your chicken more chickeny)


1 bag sharp cheddar cheese

1 tsp or good sized sprig of cilantro

salt and pepper to taste


You won’t believe how easy this is. I feel like publishing this is going to put me in danger with the Tex-Mex Mafia, but I’ll take the chance for you.

First, put a generous amount of oil in a large skillet. I use an iron skillet, but that’s just because I’m Southern and I was raised that way. After it’s hot, put it the chicken, half the onion, one container of chicken broth and the garlic. Salt and pepper the chicken to taste. Cook until the chicken’s juices are all clear.

While the chicken is cooking, work on the sauce. In a blender or food processor, put in the peppers, the other half of the onion, the cilantro, and a pinch of salt. Blend until it’s a nice even green color. It only takes a minute.

In another skillet, heat some oil and drop in a couple of corn tortillas at a time, cooking just a few seconds on each side. You want to soften the tortillas–don’t cook them so long they are hard and stubborn and don’t want to bend.

Put the tortillas on a plate with a paper towel to soak up the grease.

After the chicken is done, cut it into cubes. In a large rectangular baking pan, put a little sauce in the bottom–just enough to wet it. Pour about half of the remaining sauce into the chicken cubes. Mix thoroughly with a big spoon.

Next, put a few cubes inside a tortilla and roll it like a cigar. I’ve never rolled a cigar, but I don’t judge those who do. Repeat until your pan is full.

Pour the remainder of the sauce over the tortillas. Next, completely cover the enchiladas with the bag of cheese. USE ALL OF IT. If you have another bag, use it too. You’re not driving, are you?

Next, cover your enchilada babies with a sheet of tin foil. Be careful to loosely wrap it or the cheese might stick. That would make me sad for you.

Bake in a 375¬†degree oven for about 30 minutes, or until the cheese is nice and bubbly. I’ve topped these with a bit of the chopped cilantro just to be more Tex-Mexy.

If you make these, please let me know! Send a picture and if it’s better than mine, I’ll use it here and give you credit. ūüôā

5 Reasons YOU Should Move to Tyler, Texas


I’ll be the first to admit it: when my husband was offered a job in Texas, he drove me here kicking and screaming. I cried for days…and it wasn’t just the fact that I was coming down with strep throat. No, I’m not THAT moody, usually. I just couldn’t fathom why we had to leave my beloved Arkansas. Most of my extended family is there, and it’s always been my home.

But move we did, and we’ve been here for several years now. Though I do still miss Arkansas dearly (after all, it’s in my blood), I’ve come to love Texas, and I’m always trying to get my extended family to move here. There are at least 6¬†reasons I give them.
1. People are very friendly here (with the exception of morning traffic on Loop 323). It’s true of much of the South, but the displays of kindness I have seen since we moved here never cease to blow my mind. The first day we attended church here, we were invited to a couple’s home for small group. It just seems second nature to many Texans to see a need…and fill it. Maybe that’s one of the reasons why when most people move to Texas, they don’t want to leave.

That, and the lovely roses that sell super cheap in the springtime, since we are The Rose Capital.

2. Tyler is about 90 minutes east of Dallas and 90 miles west of Shreveport (which seems to be quite the gambling destination…because the¬†Tylerites rarely speak of Shreveport, but when they do they just call it, “The Boats”). A day trip with bedtime in your own house is always a possibility, and the drive to Austin isn’t bad either. Because we’re so close to Dallas, we’ve attended some pretty cool concerts (like Lady Gaga).

3. The winters (except for the weirdness that happened this season) are usually very mild. Rarely do windows need defrosting, and usually hoodies are adequate.This is perfect weather for me–I don’t need the extra fluff heavy coats deliver.

4. We have the best Tex-Mex anywhere, hands down. I have yet to find a Mexican restaurant that rivals our restaurants here in town, and you always get all the fresh tortillas, chips and salsa, and mouth-watering¬†sopapillias¬†at your table for free with your meal. Geez, I’m getting hungry just thinking about it. Note to self: this could quite be one of the reasons I have so much fluff. Anyway, when my Arkansas peeps come into town, they always want to get a bite, and I always use the excuse to get one myself.

5. There are 3 hospitals in town and numerous clinics…so if you are a nurse or medical professional there’s always tons of work opportunities. The reason we moved here to begin with was because Lee graduated from the UofA with a BS in Chemical Engineering.

So, there you go.
If you decide to come visit, let me know! I’m always in the mood for some cheese enchiladas. Seriously.