The Big Texan Enchiladas (sour cream)
The Big Texan Enchiladas (sour cream)

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):
  1. Prepare 12 yellow corn tortillas
  2. Take 2 tbsp corn oil
  3. Take 2 cup monterey jack
  4. Get filling
  5. Take 1 roma tomatoe
  6. Make ready 2 green onion stems
  7. Make ready 1 bunch cilantro
  8. Take 1 white onion
  9. Prepare 2 large chicken breast
  10. Get 1 red bell pepper
  11. Get 1 green bell pepper
  12. Make ready 1 cup mixed shredded cheese
  13. Prepare 1 tsp corn oil
  14. Make ready 1 pinch salt to taste
  15. Make ready 1 pinch pepper to taste
  16. Take sauce
  17. Make ready 2 cup chicken stock
  18. Get 1/2 cup milk
  19. Take 1/3 cup heavy cream
  20. Make ready 2 small cans diced green chilies
  21. Make ready 1/2 cup flour a lil or more depending on stock
  22. Take 1 tbsp salt
  23. Make ready 1 tbsp pepper
  24. Prepare 1/2 diced jalapeno
  25. Get 1/2 diced white onion
  26. Take 1/2 tsp cumin
  27. Get 1/2 tsp chili powder
  28. Prepare 1 tsp garlic salt
  29. Prepare 1 tsp minced jar garlic
  30. Take 1 cup sour cream
Instructions to make The Big Texan Enchiladas (sour cream):
  1. preheat oven 350
  2. start by boiling your chicken with 1/2 onion and 1tspn chicken bullion (reserve 2 cups water when done cooking
  3. 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
  4. 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.
  5. 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.
  6. 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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