1. GUACAMOLE DIP
4 Large Avocados (very ripe)
½ tsp. Garlic (I use granulated)
½ cup chopped tomatoes (do not core)
½ cup finely chopped onions
½ cup medium salsa/hot sauce
1 tbsp. cilantro
Juice of small lemon
1 Tbsp. sugar
Kosher Salt & Pepper to taste
METHOD:
In medium bowl, half avocados with a knife and remove pit and
discard. Scoop meat from skin with a spoon.
Add remaining ingredients and mash with potato masher. (Do not use
blender or food processor)
Press a layer of saran wrap directly on the dip to keep out the air.
Then cover the bowl with another piece of saran wrap. Chill for 30
minutes.
Serve with tortilla chips.

2. SOUR CREAM SAUCE
1 Tbsp. Flour
1 Tbsp. Butter
1 Cup Chicken Stock
1 pint Whipping Cream
1 pint Sour Cream
1 tsp. Salt
1 tsp. White Pepper
2 cups Queso Chihuahua/Quesadilla cheese (white Mexican cheese)
METHOD:
In medium sauce pan, melt 1 Tbsp. Butter and add 1 Tbsp. Flour. Cook
over low heat, stirring, for 4 to 5 minutes.
Slowly add 1 cup Chicken Stock, stirring constantly.
Add whipping cream, sour cream, cheese, salt and white pepper.
Bring to a boil and let thicken.
Spoon sauce over enchiladas and garnish with jalapeno slice and
paprika.

3. CHICKEN FILLING FOR ENCHILADAS
8 Cups Shredded Chicken (This is equivalent to one 5 lb. hen)
1 tsp. Cumin
3 Tbsp. Chopped cilantro
1 Cup Grated Queso Chihuahua Cheese
¼ Cup Sour Cream Sauce from accompanying recipe
Also need package of 6” Corn Tortillas and frying pan with ¼ to
½ inch of hot oil in it.
METHOD:
Combine all filling ingredients until the mixture is slightly gummy.
You want your filling to hold together while the enchiladas are
being rolled.
Heat oil in frying pan (medium heat…not sizzling). Use tongs to
take each tortilla and dip it in the hot oil for a second….just
enough to get them wet. Place wet tortillas on a rack over a pan
to allow oil to drip off. Once oil has dripped off and chicken
mixture is prepared, you are ready to assemble enchiladas.
Place approximately 1 to 2 ounces of chicken mixture in tortilla
and roll tightly. Place the rolled enchilada seam down in pan.
Cover pan and place in the oven at 225 degree. (The enchiladas
are cooked all that needs to be done is to heat them thoroughly).
To serve, place the enchiladas on a plate and cover with the Sour
Cream Sauce.