Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, the big texan enchiladas (sour cream). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
The Big Texan Enchiladas (sour cream) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. The Big Texan Enchiladas (sour cream) is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have 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):
- Take 12 yellow corn tortillas
- Get 2 tbsp corn oil
- Take 2 cup monterey jack
- Prepare filling
- Prepare 1 roma tomatoe
- Prepare 2 green onion stems
- Get 1 bunch cilantro
- Prepare 1 white onion
- Take 2 large chicken breast
- Make ready 1 red bell pepper
- Get 1 green bell pepper
- Prepare 1 cup mixed shredded cheese
- Get 1 tsp corn oil
- Get 1 pinch salt to taste
- Prepare 1 pinch pepper to taste
- Take sauce
- Get 2 cup chicken stock
- Prepare 1/2 cup milk
- Take 1/3 cup heavy cream
- Take 2 small cans diced green chilies
- Make ready 1/2 cup flour a lil or more depending on stock
- Take 1 tbsp salt
- Get 1 tbsp pepper
- Get 1/2 diced jalapeno
- Take 1/2 diced white onion
- Get 1/2 tsp cumin
- Get 1/2 tsp chili powder
- Take 1 tsp garlic salt
- Get 1 tsp minced jar garlic
- Get 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.
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