Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, the big texan enchiladas (sour cream). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
The Big Texan Enchiladas (sour cream) is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. The Big Texan Enchiladas (sour cream) is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. 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):
- Prepare 12 yellow corn tortillas
- Take 2 tbsp corn oil
- Take 2 cup monterey jack
- Get filling
- Take 1 roma tomatoe
- Make ready 2 green onion stems
- Make ready 1 bunch cilantro
- Take 1 white onion
- Prepare 2 large chicken breast
- Get 1 red bell pepper
- Get 1 green bell pepper
- Make ready 1 cup mixed shredded cheese
- Prepare 1 tsp corn oil
- Make ready 1 pinch salt to taste
- Make ready 1 pinch pepper to taste
- Take sauce
- Make ready 2 cup chicken stock
- Get 1/2 cup milk
- Take 1/3 cup heavy cream
- Make ready 2 small cans diced green chilies
- Make ready 1/2 cup flour a lil or more depending on stock
- Take 1 tbsp salt
- Make ready 1 tbsp pepper
- Prepare 1/2 diced jalapeno
- Get 1/2 diced white onion
- Take 1/2 tsp cumin
- Get 1/2 tsp chili powder
- Prepare 1 tsp garlic salt
- Prepare 1 tsp minced jar garlic
- Take 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.
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