After living in Texas for two years, I've always desired the ability to create that lovely cheese sauce that dons so many Tex Mex dishes. It's not too cheesy, not too guilty-tasting and just ads the perfect amount of cheese and cream flavor to make you go back for seconds... and then thirds. Daddy loves it and the kids love it (according to the empty plate... during the meal I was too engrossed in my own taste-buds to pay any attention to them)
- Mix 1/2 cup mayo and 1/2 cup flour in a saucepan. Odd combo? Yes. Just trust me on this one. Whisk these together until relatively smooth and then add 3 cups of milk. Bring to a boil on medium heat until it starts to thicken, stirring constantly. Once it has the consistency my grandma calls "glop" add 1 cup of cheddar cheese and cook until melted.
- Take all but about a cup of the sauce and toss into a bowl with a package of chicken (mine was 1.65 lbs) that is cut into small bites and cooked (try to cook the chicken on an earlier night when you're cooking a bunch of chicken anyway). OK where were we?? Oh right. Glop + chicken + some chopped parsley or cilantro (1/2 cup of whatever you have in stock).
- Spoon the glop mixture into a tortilla and roll it up. Put the tortillas seam down in a 9x13 pan. Toss the extra 1 cup of cheese glop on the top and then a bit more cheese just for looks. Bake at 375 uncovered. Use the time to get those dishes DONE! Then mix up a margarita on the rocks (get used to them this way to save dishes) and tear up some lettuce.
Enjoy y'all!!
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