Green Chile Chicken Enchiladas

As many of you already know, Lori Brookshire’s cooking is anything
but ordinary. Lori has been preparing meals for a family of five
since she was in second grade, and now prepares meals at all
NRS Arena events and clinics. Her experience and creativity
in the kitchen leave you wanting more. While most arenas offer the typical
concession menu, Lori likes to offer a variety of delicious, unique foods for our
week night ropings, featuring one down home country dish each night. At our
clinics, students receive six homemade from scratch meals, complete with two
desserts every day.

Green Chile Chicken Enchiladas
by LORI BROOKSHIRE
12 6˝ flour tortillas
4 chicken breast (boiled and
shredded)
2 cups sour cream
2 cups shredded cheddar cheese
1 bunch of green onions
chopped
1 tbsp chopped garlic
1 tbsp ground cumin black
pepper to taste
1 2 lb box white velvetta
2 cups grated monterey
jack cheese
3 cups milk
3 roasted/peeled green
chile peppers

FILLING
Mix chicken, sour cream, cheddar
cheese, green onions, garlic, cumin
and black pepper. Place a generous
amount in each tortilla and roll.
Place in a 9×13 baking dish, sprayed
with cooking spray, seam side down.
SAUCE
Add milk to a sauce pan. Heat and
add cheeses, stirring constantly to
prevent scorching and sticking. Add
chiles and stir.
Pour sauce over enchiladas, cover
with foil and bake at 325 degrees for
approximately 30-35 minutes.