Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, the big texan enchiladas (sour cream). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
The Big Texan Enchiladas (sour cream) is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. The Big Texan Enchiladas (sour cream) is something which I have loved my whole life.
Sour cream chicken enchiladas are a creamy, tangy, and cheesy North Texan Tex-Mex dish. The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts of salt and black pepper, a simple blend that still had flavor. Sour cream and cream of chicken soup make a tasty sauce for these cheesy chicken enchiladas.
To get started with this particular recipe, we must prepare a few components. You can cook the big texan enchiladas (sour cream) using 30 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make The Big Texan Enchiladas (sour cream):
- Get 12 yellow corn tortillas
- Make ready 2 tbsp corn oil
- Take 2 cup monterey jack
- Prepare filling
- Take 1 roma tomatoe
- Prepare 2 green onion stems
- Prepare 1 bunch cilantro
- Make ready 1 white onion
- Get 2 large chicken breast
- Make ready 1 red bell pepper
- Prepare 1 green bell pepper
- Prepare 1 cup mixed shredded cheese
- Make ready 1 tsp corn oil
- Take 1 pinch salt to taste
- Make ready 1 pinch pepper to taste
- Make ready sauce
- Prepare 2 cup chicken stock
- Take 1/2 cup milk
- Get 1/3 cup heavy cream
- Make ready 2 small cans diced green chilies
- Prepare 1/2 cup flour a lil or more depending on stock
- Take 1 tbsp salt
- Prepare 1 tbsp pepper
- Make ready 1/2 diced jalapeno
- Take 1/2 diced white onion
- Take 1/2 tsp cumin
- Make ready 1/2 tsp chili powder
- Make ready 1 tsp garlic salt
- Get 1 tsp minced jar garlic
- Make ready 1 cup sour cream
In the words of the great Frank Sinatra I liken them to my Homesick Texan Cookbook cook off. In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese. If you like cheese feel free to add as much cheese topping as you like. They're cheesy, sour creamy enchiladas straight from an old church cookbook of my mama's.
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.
I added a little cayenne for some spice (I'm always doing that) and I loved the way they turned Confession: I used the pre-grated stuff. I had a big bag of it in the fridge and I didn't feel like looking for my grater. We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and sour cream sauce. These are the best Sour Cream Chicken Enchiladas. Includes corn tortillas, canola oil, enchilada sauce, sour cream, sharp cheddar cheese, green onions, ground cumin, cayenne pepper.
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