On a roll! Wait no, Tortilla!

I am on a roll with posting though! This cooking this be fun, yo.

So tonight the Mighty Miss Rabbit was burdened with finding something to make. So she hit up her secret lover (Pinterest) and I can only assume she typed something like "OMFG what can I make that isn't too hard and I can still con Kobold into cooking tonight!!!"

Ok she doesn't con me as much as I enjoy helping, and then she sneaks away and laughs maniacally. It works.

So what did we do?
White Sauce Enchiladas.

Thanks to the awesomeness that is Gimme Some Oven we had something to go off of!!

We pulled up their recipe and went to the market. And promptly screwed up, grabbed "Mexican Cheese," forgot sour cream or yogurt, and, well, lets just say we might have been distractable. It happens. Don't judge.
The worst part? We didn't notice until we got home. So, we made due:

• 6 tablespoons butter
• ½ cup flour
• 1 can o' chicken stock
• 1 small can chopped Chiles
• ½ teaspoon ground cumin
• ½ cup mozzarella 
• 10 normal sized tortillas
• Around 1 lb chopped and cooked chicken
• 1 can White Northern beans
• 8 ounces Mexican Cheese
• 1 avocado
• Cilantro to taste

You'll notice it's almost spot on to Gimme Some Oven's. It gets a little weird around here. Mainly because we ain't that smart sometimes. 

Onto the Yummy

Let's start with the chicken (the easy part).

1. Chop up that chicken into bits and pieces as small as you want. Rabbit uses scissors, and giggles. 
2. Throw it in a pan, and cook it!
1. So I didn't add in the spices. But, all we did was add about
• 1 teaspoon garlic
• 1 teaspoon pepper
• ½ teaspoon salt
• ½ teaspoon chili powder
• 1 teaspoon this awesome citrus chili power I've acquired somewhere.
3. Cook it through. It doesn't take but like, 8 minutes if you cut them small. 

The sauce (the not as easy part!)

1. You get to learn to make a roux!
1. In a sauce pan throw in half of your butter and let it liquify
2. Add in about a quarter of your flour
3. Whisk this until it becomes a lovely gelatinous glob- Cook until it browns a bit
2. Add in about half of your chicken stock, whisking and stirring to get it mixed and no clumpy bits. Let this cook for about two minutes.
3. Add in more flour and chicken stock. Whisk whisk whisk! Continue until you're out of flour and chicken stock. Going a bit slow helps.
4. Throw in your chiles.
5. Add that mozzarella!
6. Stir this occasionally on like, 3 or 4 depending on your stove. Not quite half heat. You'll notice the sauce thickens, the cheese at first forms a ball all on it's own, then slowly (but surely) it'll mix into the sauce and taste yummy. 
7. Add your cumin

While the sauce becomes freaking incredible off to the side, spend some time building your first layer of nom. This isn't hard. Chop some tortillas in half, and lay them out in a roasting pan of some sort (I use one that's like 9"x14"). Make a good covered layer. Throw in some of your beans. I added some sliced cilantro. Throw in some of your chicken, about half. By now your sauce should be saucey and sassy. Pour about a third of it over this layer. I use a spoon to spread and mix all the yumminess over the tortillas. Spread some of your Mexican Cheese over the top. Add tortillas like you did before, and do it all again. More tortillas, and you'll be out of meat and beans! But you have a top. You can stop here, but, I like more sauce and cheese.
 Lay out your sliced lawyers (err, avocados) over the top and make it pretty! 

Cover the pan with foil, and toss it in the oven at 350. You probably should have pre-heated, but who am I to judge?
Let this bake for about a half an hour, and poof, yummy, if improvised, white enchiladas. 

Sere with a cold beer and a shot of tequila! I like Don Julio myself ahaha.