Easy Step to Cooking Tasty The Big Texan Enchiladas (sour cream)

The Big Texan Enchiladas (sour cream) is the first thing that comes to most people’s thought when it arrives to a perfect dish. Today, we are going to provide you instructions on preparing a tasty The Big Texan Enchiladas (sour cream).

The Big Texan Enchiladas (sour cream)

We hope you got insight from reading it, now let’s go back to the big texan enchiladas (sour cream) recipe. To cook the big texan enchiladas (sour cream) you only need 30 ingredients and 6 steps. Here is how you cook it.

First of all, here are the ingridients that you should prepare to cook The Big Texan Enchiladas (sour cream):

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

After preparing the ingridients, now we are ready to make our delightful 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..

This recipe for Sour Cream Enchiladas is one that my mom and I have. These sour cream chicken enchiladas are super creamy and cheesy. I've also made them sans the cream of anything soup mixes, instead opting to create my own homemade roux with chicken broth. It only adds on an extra minute or two of cooking, but pays off tenfold in flavor. Remove from heat; stir in sour cream and green chilies.

Recipe : The Big Texan Enchiladas (sour cream)

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