Really Into Texas - Tanglewood Moms

Ingredients

• 1 large red onion, finely diced
• 1 poblano chile, finely diced
• 1 large jalapeño, sliced (this allows people to remove the rings if they so choose)
• 1 red bell pepper, finely diced
• 2 to 4 cloves garlic, minced
• ½ bunch cilantro or ½ bunch Italian parsley, chopped (some weirdos don’t like cilantro, bless their hearts)
• Juice of 4 limes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon Mexican oregano (if you can’t find Mexican oregano, substitute ½ teaspoon regular)
• 3 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• For the chicken: 1 ½ to 2 pounds chicken breasts
• 3 cups chicken broth or stock
• 2 garlic cloves, smashed and peeled
• For the sauce: 2 tablespoons butter
• 1 tablespoon olive oil
• 3 tablespoons all-purpose flour
• 2 ½ cups chicken broth or stock (use the broth/stock that you used for the chicken breasts)
• 2 4-ounce cans diced green chiles, drained
• ½ teaspoon ground coriander
• ½ teaspoon Mexican oregano (if you can’t find Mexican oregano, use ¼ teaspoon of the regular)
• Hot sauce to taste
• 1 16-ounce container of sour cream (you can use light but DO NOT use fat free for this!)
• For the enchilada casserole: 12 corn tortillas, warmed in a nonstick skillet or on a griddle
• ½ large white onion
• 8 ounces sharp cheddar, shredded
• 4 ounces Monterey Jack, shredded