Recipe of Award-winning The Big Texan Enchiladas (sour cream)

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, the big texan enchiladas (sour cream). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

The Big Texan Enchiladas (sour cream) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. The Big Texan Enchiladas (sour cream) is something which I’ve loved my entire life. They are nice and they look wonderful.

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