The Blue Goose is one of my favorite Mexican Restaurants (dives) in Dallas. It's on Lower Greenville Avenue. I was introduced the the "goose" when I started dating my sweet husband. I was living in Hot Springs going through nursing school and he was in Dallas going to dental school. This was back in the late 80's and boy did he know how to win my heart! He fed me Mexican food! My kids have grown up eating in this restaurant and it's one of those places we absolutely HAVE to go back to every time we're in Dallas. Half of it is pure ambiance. Being that it's a hole in the wall kind of place and you can sit and watch people go by. You have to sit outside if you can.. but if you can't, you still have the entertainment of watching the ladies making fresh flour tortillas inside. When my kids were little they always sent them home with a fresh dough ball... the biggest treat ever. They'd play with it for the longest time. And then I had to take it away from them before they smooshed it in my car.
When I was preggers with my first child I ate Mexican food 5 nights out of 7. Which could explain my 48 pound weight gain. I'm not sure if it was the Mexican food or the Marble Slab Creamery that was a block from our apartment. Either way.. Dallas is a great place to live if you're a foodie. Or a very bad place to live if you're trying to watch your weight.
I tried to replicate this recipe for years. The tang of the sauce is what sets it apart from places that aren't in Dallas. A couple of years ago while continuing my relentless search for their recipe I came across a recipe that was from a news lunch segment and supposedly the chef was from the goose and shared his secret for the sour cream sauce. I made the recipe that very day!!! Of course, it was wonderful but.. I suspect they didn't give away all of their secrets because when you go eat there it's so very different from what you have at home. But I'm telling you folks... this is DARN CLOSE.
The goose used fresh shredded chicken inside their tortillas. They keep it really simple, it's tossed with a little bit of salsa.
Sour Cream Sauce Ingredients:
1 cup water
1 cup milk
1/2 to 1 tsp of white ground pepper (this adds a serious kick! The recipe calls for a whole teaspoon but if you don't want that much heat you can cut it back to half of a teaspoon.)
1 tablespoon of chicken bullion granules
2 T. cornstarch
1 cup sour cream
Juice of one lemon
Place the water, milk, bullion, and ground white pepper in a sauce pan. Bring to a boil.
Add the cornstarch. I like to mix my cornstarch in a little bit of cold water and mix before adding to the pan- this ensures it doesn't clump.
Reduce heat and simmer for 3 minutes.
Remove from heat and then whisk in sour cream and then the lemon last.
It's important that you follow the steps in this order. If you add the lemon to soon you will have problems with separation.
Here's my favorite way to make the enchiladas. Use soft and fluffy flour tortillas or you can use corn tortillas- your preference. The chef suggested spraying corn tortillas with Pam to assist with softening them prior to filling if you don't have time to brush them with oil and heat in a pan to soften.
I like using the soft and fluffy flour tortillas the best. The only thing I've modified is my filling. I add chicken and then add a tsp. of finely chopped onion. Then add about 1/4 cup of shredded sharp cheddar cheese.
Spray your casserole dish with cooking spray and then add about a cup of sauce to the bottom of the dish. Lay your rolled enchiladas seam side down in the pan and then cover with the whole pan of sauce. I try to make sure all of the tortillas have sauce over them. Sprinkle with a little bit of the cheddar cheese. I also like to garnish my enchiladas- just for looks- so I use a little sprinkle of cilantro and some paprika for color. Place one or two of the sliced jalepenos from a jar on each enchilada. Bake at 350 until it is bubbly. It usually takes about 30 minutes.
By the way! Don't use low fat cheese. It does not melt as well and will turn crispy on top of the enchiladas. And this is not a recipe to go low-fat on. Just live it up! You're taste buds will love you.
Enjoy this recipe! I made this Friday night and had it for breakfast on Saturday! It is the real deal!!!!!!!!!!
I am in love with these enchiladas and I bet money you'll love them too!
Life on the lake is laid back. When we cook it's far from being fancy affair. It's all about relaxing with friends and family and enjoying comfort food. More often than not it's not all that healthy but boy it sure is good!!!