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

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, the big texan enchiladas (sour cream). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

The Big Texan Enchiladas (sour cream) is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. The Big Texan Enchiladas (sour cream) is something which I have loved my entire life.

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. Sour Cream Chicken Enchiladas ~ The Homesick Texan. You may recall that I mentioned we grilled some extra chicken the other night.

To get started with this recipe, we must first prepare a few ingredients. You can cook the big texan enchiladas (sour cream) using 30 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make The Big Texan Enchiladas (sour cream):
  1. Take 12 yellow corn tortillas
  2. Make ready 2 tbsp corn oil
  3. Make ready 2 cup monterey jack
  4. Take filling
  5. Make ready 1 roma tomatoe
  6. Make ready 2 green onion stems
  7. Make ready 1 bunch cilantro
  8. Get 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. Take 1 tsp corn oil
  14. Make ready 1 pinch salt to taste
  15. Prepare 1 pinch pepper to taste
  16. Get sauce
  17. Prepare 2 cup chicken stock
  18. Prepare 1/2 cup milk
  19. Take 1/3 cup heavy cream
  20. Get 2 small cans diced green chilies
  21. Get 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. Get 1/2 tsp cumin
  27. Make ready 1/2 tsp chili powder
  28. Take 1 tsp garlic salt
  29. Get 1 tsp minced jar garlic
  30. Make ready 1 cup sour cream

I make cheese enchiladas as a side dish to grilled/seared steak, but my husband's favorite dish is enchurritos. Spicy ground beef burritos with cheese and sour cream that I place in a baking pan and top with the chile sauce and cheese and bake in the oven til heated through and the cheese melts. He prefers this to a lot of my Diana Kennedy. Add garlic and cook for a minute more.

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.

Add flour and cook for one minute longer. Add chicken stock, stirring until sauce thickens slightly. Remove from heat, and add sour cream, cumin, cayenne, and cilantro, then transfer mixture to blender. It's distinctive architecture soon became recognized across the Mother Road as a good stopping place for great steaks grilled over an open flame. These enchiladas are comfort food at its finest — indulgent, filling, and impossibly easy to make.

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