Practical Method to Preparing Perfect The Big Texan Enchiladas (sour cream)

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We hope you got benefit from reading it, now let's go back to the big texan enchiladas (sour cream) recipe. To make the big texan enchiladas (sour cream) you need 30 ingredients and 6 steps. Here is how you achieve that.

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

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

After readying the components, next you are good to prepare your 5-star The Big Texan Enchiladas (sour cream) by following the instructions 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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