Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, the big texan enchiladas (sour cream). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
The Big Texan Enchiladas (sour cream) is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. The Big Texan Enchiladas (sour cream) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. 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):
- Get 12 yellow corn tortillas
- Take 2 tbsp corn oil
- Take 2 cup monterey jack
- Prepare filling
- Make ready 1 roma tomatoe
- Prepare 2 green onion stems
- Get 1 bunch cilantro
- Get 1 white onion
- Get 2 large chicken breast
- Make ready 1 red bell pepper
- Take 1 green bell pepper
- Prepare 1 cup mixed shredded cheese
- Make ready 1 tsp corn oil
- Prepare 1 pinch salt to taste
- Prepare 1 pinch pepper to taste
- Get sauce
- Prepare 2 cup chicken stock
- Get 1/2 cup milk
- Get 1/3 cup heavy cream
- Prepare 2 small cans diced green chilies
- Make ready 1/2 cup flour a lil or more depending on stock
- Take 1 tbsp salt
- Get 1 tbsp pepper
- Prepare 1/2 diced jalapeno
- Make ready 1/2 diced white onion
- Take 1/2 tsp cumin
- Make ready 1/2 tsp chili powder
- Get 1 tsp garlic salt
- Take 1 tsp minced jar garlic
- Prepare 1 cup sour cream
Instructions 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 with this exceptional food the big texan enchiladas (sour cream) recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
