Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, the big texan enchiladas (sour cream). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
The Big Texan Enchiladas (sour cream) is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. The Big Texan Enchiladas (sour cream) is something which I have loved my whole life. They’re fine and they look fantastic.
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To begin with this recipe, we have to 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 that.
The ingredients needed to make The Big Texan Enchiladas (sour cream):
- Get 12 yellow corn tortillas
- Get 2 tbsp corn oil
- Make ready 2 cup monterey jack
- Take filling
- Get 1 roma tomatoe
- Take 2 green onion stems
- Get 1 bunch cilantro
- Prepare 1 white onion
- Make ready 2 large chicken breast
- Get 1 red bell pepper
- Make ready 1 green bell pepper
- Prepare 1 cup mixed shredded cheese
- Make ready 1 tsp corn oil
- Prepare 1 pinch salt to taste
- Get 1 pinch pepper to taste
- Take sauce
- Make ready 2 cup chicken stock
- Make ready 1/2 cup milk
- Take 1/3 cup heavy cream
- Take 2 small cans diced green chilies
- Get 1/2 cup flour a lil or more depending on stock
- Prepare 1 tbsp salt
- Prepare 1 tbsp pepper
- Make ready 1/2 diced jalapeno
- Get 1/2 diced white onion
- Get 1/2 tsp cumin
- Prepare 1/2 tsp chili powder
- Make ready 1 tsp garlic salt
- Prepare 1 tsp minced jar garlic
- Make ready 1 cup sour cream
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. Place the rolled tortilla in the baking dish, seam side down.
Steps to make The Big Texan Enchiladas (sour cream):
- preheat oven 350
- start by boiling your chicken with 1/2 onion and 1tspn chicken bullion (reserve 2 cups water when done cooking
- 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
- 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.
- 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.
- 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.
Heat enchilada sauce in a separate skillet or saucepan. Place the rolled tortilla in the baking dish, seam side down. In a large bowl combine the soup, sour cream and green chiles. Sour Cream Chicken Enchiladas ~ The Homesick Texan. You may recall that I mentioned we grilled some extra chicken the other night.
So that’s going to wrap this up with this exceptional food the big texan enchiladas (sour cream) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
