Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, the big texan enchiladas (sour cream). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
The Big Texan Enchiladas (sour cream) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. The Big Texan Enchiladas (sour cream) is something that I have loved my entire life. They’re nice and they look fantastic.
To get started 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 cook that.
The ingredients needed to make The Big Texan Enchiladas (sour cream):
- Prepare 12 yellow corn tortillas
- Get 2 tbsp corn oil
- Take 2 cup monterey jack
- Take filling
- Prepare 1 roma tomatoe
- Get 2 green onion stems
- Make ready 1 bunch cilantro
- Make ready 1 white onion
- Take 2 large chicken breast
- Get 1 red bell pepper
- Make ready 1 green bell pepper
- Take 1 cup mixed shredded cheese
- Make ready 1 tsp corn oil
- Get 1 pinch salt to taste
- Prepare 1 pinch pepper to taste
- Take sauce
- Prepare 2 cup chicken stock
- Prepare 1/2 cup milk
- Get 1/3 cup heavy cream
- Prepare 2 small cans diced green chilies
- Take 1/2 cup flour a lil or more depending on stock
- Prepare 1 tbsp salt
- Get 1 tbsp pepper
- Get 1/2 diced jalapeno
- Make ready 1/2 diced white onion
- Get 1/2 tsp cumin
- Get 1/2 tsp chili powder
- Make ready 1 tsp garlic salt
- Take 1 tsp minced jar garlic
- Make ready 1 cup sour cream
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.
So that’s going to wrap this up for this special food the big texan enchiladas (sour cream) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
