Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, the big texan enchiladas (sour cream). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Free UK Delivery on Eligible Orders For Every Rep, Every Run, Every Game. We Are The Fuel Your Body Needs To Succeed. Today, we're going to prepare a distinctive dish, the big texan enchiladas (sour cream). It is one of my favorites food recipes.
The Big Texan Enchiladas (sour cream) is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is quick, 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 have 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
- Get 2 tbsp corn oil
- Get 2 cup monterey jack
- Make ready filling
- Make ready 1 roma tomatoe
- Prepare 2 green onion stems
- Make ready 1 bunch cilantro
- Make ready 1 white onion
- Get 2 large chicken breast
- Take 1 red bell pepper
- Prepare 1 green bell pepper
- Make ready 1 cup mixed shredded cheese
- Prepare 1 tsp corn oil
- Get 1 pinch salt to taste
- Make ready 1 pinch pepper to taste
- Prepare sauce
- Get 2 cup chicken stock
- Take 1/2 cup milk
- Get 1/3 cup heavy cream
- Make ready 2 small cans diced green chilies
- Make ready 1/2 cup flour a lil or more depending on stock
- Get 1 tbsp salt
- Prepare 1 tbsp pepper
- Take 1/2 diced jalapeno
- Get 1/2 diced white onion
- Make ready 1/2 tsp cumin
- Make ready 1/2 tsp chili powder
- Prepare 1 tsp garlic salt
- Take 1 tsp minced jar garlic
- Prepare 1 cup sour cream
Lisa explains that these were inspired by a restaurant she frequented in north Texas during college. To make the enchiladas, heat the canola oil in a skillet and cook the corn tortillas on each side a couple of minutes until soft. To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish. Heat canola oil in a skillet over medium heat.
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.
To assemble the enchiladas, pour one cup of the sour cream sauce in the bottom of the baking dish. Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan. The cheese should be melted and the enchiladas should be heated through. WHAT TO SERVE WITH CHICKEN SOUR CREAM ENCHILADAS?
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