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Best Advice to Homemade Yummy The Big Texan Enchiladas (sour cream)

Do you want to know ways to pass the week with healthy but delicious meals that will cause you feel good? This healthy, simple but extraordinary The Big Texan Enchiladas (sour cream) recipe is the answer.

The Big Texan Enchiladas (sour cream)

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To cook an extraordinary The Big Texan Enchiladas (sour cream), below are the ingridients needed:

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

After readying the components, next you are ready to prepare your tasty The Big Texan Enchiladas (sour cream) by following the guidances on this section:

  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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step by step to make The Big Texan Enchiladas (sour cream)

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