Hello everybody, it’s John, welcome to my recipe site. 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 am going to make it a bit tasty. This will be really delicious.
The Big Texan Enchiladas (sour cream) is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. The Big Texan Enchiladas (sour cream) is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook the big texan enchiladas (sour cream) using 30 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make The Big Texan Enchiladas (sour cream):
- Prepare 12 yellow corn tortillas
- Get 2 tbsp corn oil
- Take 2 cup monterey jack
- Get filling
- Prepare 1 roma tomatoe
- Make ready 2 green onion stems
- Prepare 1 bunch cilantro
- Get 1 white onion
- Take 2 large chicken breast
- Make ready 1 red bell pepper
- Get 1 green bell pepper
- Make ready 1 cup mixed shredded cheese
- Prepare 1 tsp corn oil
- Take 1 pinch salt to taste
- Prepare 1 pinch pepper to taste
- Prepare sauce
- Prepare 2 cup chicken stock
- Make ready 1/2 cup milk
- Prepare 1/3 cup heavy cream
- Get 2 small cans diced green chilies
- Take 1/2 cup flour a lil or more depending on stock
- Make ready 1 tbsp salt
- Take 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
- Make ready 1 tsp garlic salt
- Get 1 tsp minced jar garlic
- Prepare 1 cup sour cream
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.
So that’s going to wrap this up with this exceptional food the big texan enchiladas (sour cream) recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
