Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, the big texan enchiladas (sour cream). One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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To begin 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):
- Get 12 yellow corn tortillas
- Take 2 tbsp corn oil
- Get 2 cup monterey jack
- Take filling
- Make ready 1 roma tomatoe
- Get 2 green onion stems
- Get 1 bunch cilantro
- Make ready 1 white onion
- Prepare 2 large chicken breast
- Get 1 red bell pepper
- Make ready 1 green bell pepper
- Prepare 1 cup mixed shredded cheese
- Prepare 1 tsp corn oil
- Get 1 pinch salt to taste
- Make ready 1 pinch pepper to taste
- Make ready sauce
- Prepare 2 cup chicken stock
- Take 1/2 cup milk
- Make ready 1/3 cup heavy cream
- Take 2 small cans diced green chilies
- Get 1/2 cup flour a lil or more depending on stock
- Make ready 1 tbsp salt
- Get 1 tbsp pepper
- Prepare 1/2 diced jalapeno
- Take 1/2 diced white onion
- Prepare 1/2 tsp cumin
- Make ready 1/2 tsp chili powder
- Get 1 tsp garlic salt
- Get 1 tsp minced jar garlic
- Take 1 cup sour cream
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. Place the rolled tortilla in the baking dish, seam side down.
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.
Heat enchilada sauce in a separate skillet or saucepan. Place the rolled tortilla in the baking dish, seam side down. In a large bowl combine the soup, sour cream and green chiles. Sour Cream Chicken Enchiladas ~ The Homesick Texan. You may recall that I mentioned we grilled some extra chicken the other night.
So that is going to wrap this up for this exceptional food the big texan enchiladas (sour cream) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
