The Big Texan Enchiladas (sour cream)
The Big Texan Enchiladas (sour cream)

Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, the big texan enchiladas (sour cream). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Free UK Delivery on Eligible Orders For Every Rep, Every Run, Every Game. We Are The Fuel Your Body Needs To Succeed. Today, we're going to prepare a distinctive dish, the big texan enchiladas (sour cream). It is one of my favorites food recipes.

To get started with this particular recipe, we have to first prepare a few components. You can cook the big texan enchiladas (sour cream) using 30 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make The Big Texan Enchiladas (sour cream):
  1. Get 12 yellow corn tortillas
  2. Prepare 2 tbsp corn oil
  3. Prepare 2 cup monterey jack
  4. Make ready filling
  5. Get 1 roma tomatoe
  6. Take 2 green onion stems
  7. Make ready 1 bunch cilantro
  8. Prepare 1 white onion
  9. Make ready 2 large chicken breast
  10. Make ready 1 red bell pepper
  11. Prepare 1 green bell pepper
  12. Take 1 cup mixed shredded cheese
  13. Take 1 tsp corn oil
  14. Prepare 1 pinch salt to taste
  15. Make ready 1 pinch pepper to taste
  16. Take sauce
  17. Get 2 cup chicken stock
  18. Take 1/2 cup milk
  19. Prepare 1/3 cup heavy cream
  20. Make ready 2 small cans diced green chilies
  21. Make ready 1/2 cup flour a lil or more depending on stock
  22. Get 1 tbsp salt
  23. Take 1 tbsp pepper
  24. Take 1/2 diced jalapeno
  25. Prepare 1/2 diced white onion
  26. Take 1/2 tsp cumin
  27. Prepare 1/2 tsp chili powder
  28. Get 1 tsp garlic salt
  29. Take 1 tsp minced jar garlic
  30. Make ready 1 cup sour cream

Lisa explains that these were inspired by a restaurant she frequented in north Texas during college. To make the enchiladas, heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish. Heat canola oil in a skillet over medium heat.

Instructions to make The Big Texan Enchiladas (sour cream):
  1. preheat oven 350
  2. start by boiling your chicken with 1/2 onion and 1tspn chicken bullion (reserve 2 cups water when done cooking
  3. when chicken is thourghly cooked let cool and shredd. dice your veggies and chop cilantro and add to shredded chicken. I give it a quick stir with 1 tspn oil salt pepper in med high heat pan turn off add cheese till melty. set aside
  4. sauce: heat oil add onion, jalapeno garlic & cumin cook about 3minutes or till onions start to sweat. Add flour stiring to work out flour taste were making a rue). add in milk, cream & reserved chicken stock keep cooking till starts to thickens. add seasonings and taste for more if needed. add drained chilies bring to a boil turn off and add in sour cream.
  5. now to prepare: I don't fry my tortillas I put on a plate with damp papertown and heat till soft turning half way through. takes about 4minutes or so.
  6. now dip your softened tortilla into sauce roll and set in baking tray. too with monterey jack cheese bake 350°F for 20 minutes. top with olives and your choice of toppings.

To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish. Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan. The cheese should be melted and the enchiladas should be heated through. WHAT TO SERVE WITH CHICKEN SOUR CREAM ENCHILADAS?

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