Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, the big texan enchiladas (sour cream). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
The Big Texan Enchiladas (sour cream) is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. The Big Texan Enchiladas (sour cream) is something which I have loved my whole life.
To get started with this particular 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):
- Make ready 12 yellow corn tortillas
- Prepare 2 tbsp corn oil
- Take 2 cup monterey jack
- Make ready filling
- Get 1 roma tomatoe
- Take 2 green onion stems
- Make ready 1 bunch cilantro
- Make ready 1 white onion
- Make ready 2 large chicken breast
- Get 1 red bell pepper
- Get 1 green bell pepper
- Take 1 cup mixed shredded cheese
- Prepare 1 tsp corn oil
- Take 1 pinch salt to taste
- Make ready 1 pinch pepper to taste
- Get sauce
- Make ready 2 cup chicken stock
- Get 1/2 cup milk
- Make ready 1/3 cup heavy cream
- Get 2 small cans diced green chilies
- Take 1/2 cup flour a lil or more depending on stock
- Take 1 tbsp salt
- Make ready 1 tbsp pepper
- Get 1/2 diced jalapeno
- Get 1/2 diced white onion
- Get 1/2 tsp cumin
- Prepare 1/2 tsp chili powder
- Make ready 1 tsp garlic salt
- Get 1 tsp minced jar garlic
- Prepare 1 cup sour cream
Steps 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 it up for this exceptional food the big texan enchiladas (sour cream) recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
