Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, jalepeno & sour cream chicken enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Jalepeno & Sour Cream Chicken Enchiladas is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Jalepeno & Sour Cream Chicken Enchiladas is something that I have loved my entire life.
The jalapeño (UK: / ˌ h æ l ə ˈ p eɪ n j oʊ / HAL-ə-PAY-nyoh, US: / ˌ h ɑː l-/ HAHL-, Spanish: [xalaˈpeɲo] ()) is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. It can have a range of pungency, with Scoville. Jalapeno peppers add gusto to corn in this easy slow-cooked side dish.
To begin with this recipe, we must first prepare a few ingredients. You can have jalepeno & sour cream chicken enchiladas using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Jalepeno & Sour Cream Chicken Enchiladas:
- Get 4 large boneless skinless chicken breast
- Make ready 6 tbs flour
- Get 2 cups chicken broth
- Take 1 (16 oz) container of sour cream
- Prepare Green chilies (small can of diced)
- Make ready 4 cups shredded cheese (your choice. I used Monty Jack)
- Get About 16 flour tortillas
- Take 1 Fajitah seasoning packet
- Take 1 medium onion
- Get 1 small can of jalepenos diced. Or fresh
It's savory, tangy and salty, not overwhelmingly spicy but with a decided kick on the finish! The pizzazz comes from two ingredients: fresh jalapeño slices and Tabasco sauce. Take a sip and the jalapeño fills the front end and the hot sauce kicks. This Jalapeno Jelly recipe packs a sweet heat that will keep you coming back for more.
Steps to make Jalepeno & Sour Cream Chicken Enchiladas:
- Cook the chicken till done and shred. (I used a crock pot. Put it on high and cooked it in extra chicken broth for 4 hours.)
- Then I diced a onion. And added it to the shredded chicken as well as 1 cup of shredded cheese and seasoning packet.
- Mix then Roll the enchiladas up and put them seam down into a greased casserole dish. Line them up.
- Once finished rolling you can start the sauce. On low medium heat melt 6 tbs of butter - I used stick butter. Makes it easier measurement wise. Once melted add a tbs of flour - whisk and repeat steps till all 6 tbs of flour are wisked in. Wisk for about a minute. Up the temp to medium and add in 2 cups of chicken broth.
- Whisk a bit. Then let sit till it bubbles and thickens. Take it off the burner.AND LET COOL FOR ABOUT 5 MINUTES! Then Add the 16 oz container of sour cream and your green chillies and peppers. Whisk till combined.
- Pour mixture over your enchiladas and top with remaining shredded cheese.
- Bake at 350 F for 25 minutes then broil on high for one minute at the end to crisp the cheese.
- Enjoy ^_^ (if u dont like chilies don't add or if you want to kick up the heat add some fire sauce to your plate)
This pepper jelly is best paired with crackers and cream cheese or toasted bread and ricotta. Source: Better Homes and Gardens Save Pin Print. Jalapeno jelly will become a tried and true recipe your family enjoys for years to come. Cover at once with metal lids, and screw on bands. Baking jalapeño poppers: for a crispier jalapeno poppers, bake them on the top wire rack in the oven.
So that is going to wrap it up with this special food jalepeno & sour cream chicken enchiladas recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
