Chicken enchiladas with green sauce and Spanish rice.
I don’t know why, but it took me about 6 years of living in Texas before I finally attempted to make my own enchiladas.  This is a deceptively easy dish to make.  The chicken was cooked all day in the crockpot with a can of rotel tomatoes, then shredded up and mixed with generous amounts sour cream and cheese. Then I rolled the filling into corn tortillas and topped with sauce (from a can) and shredded cheese and baked till it looked all nice and melt-y.  The rice was also from a mix.  This is a big favorite in our house, and I usually make enough filling to make at least two batches of enchiladas, although we also sometimes use the filling for quesadillas and nachos as well.