Steps to Make Favorite The Big Texan Enchiladas (sour cream)

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, Recipe of Super Quick Homemade The Big Texan Enchiladas (sour cream). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from The Big Texan Enchiladas (sour cream), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare The Big Texan Enchiladas (sour cream) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make The Big Texan Enchiladas (sour cream) is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook The Big Texan Enchiladas (sour cream) estimated approx 45 mins.

To begin with this particular recipe, we must prepare a few components. You can have The Big Texan Enchiladas (sour cream) using 30 ingredients and 6 steps. Here is how you can achieve that.

Handed down 2 generations...Really good creamy enchiladas

Ingredients and spices that need to be Make ready to make The Big Texan Enchiladas (sour cream):

1. 12 yellow corn tortillas
2. 2 tbsp corn oil
3. 2 cup monterey jack
4. filling
5. 1 roma tomatoe
6. 2 green onion stems
7. 1 bunch cilantro
8. 1 white onion
9. 2 large chicken breast
10. 1 red bell pepper
11. 1 green bell pepper
12. 1 cup mixed shredded cheese
13. 1 tsp corn oil
14. 1 pinch salt to taste
15. 1 pinch pepper to taste
16. sauce
17. 2 cup chicken stock
18. 1/2 cup milk
19. 1/3 cup heavy cream
20. 2 small cans diced green chilies
21. 1/2 cup flour a lil or more depending on stock
22. 1 tbsp salt
23. 1 tbsp pepper
24. 1/2 diced jalapeno
25. 1/2 diced white onion
26. 1/2 tsp cumin
27. 1/2 tsp chili powder
28. 1 tsp garlic salt
29. 1 tsp minced jar garlic
30. 1 cup sour cream

Instructions to make 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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So that's going to wrap this up for this special food Easiest Way to Make Any-night-of-the-week The Big Texan Enchiladas (sour cream). Thank you very much for your time. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!