Hello everybody, I hope you are having an amazing day. Today I will show you how to make a special dish, The Big Texan Enchiladas (sour cream). It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.
The Big Texan Enchiladas (sour cream) Recipe.
You can have The Big Texan Enchiladas (sour cream) using 30 ingredients and 6 steps. Here is how you cook it.
Ingredients of The Big Texan Enchiladas (sour cream)
- Take 12 of yellow corn tortillas.
- It’s 2 tbsp of corn oil.
- It’s 2 cup of monterey jack.
- You need of filling.
- Take 1 of roma tomatoe.
- Take 2 of green onion stems.
- Make ready 1 bunch of cilantro.
- Take 1 of white onion.
- You need 2 large of chicken breast.
- You need 1 of red bell pepper.
- Take 1 of green bell pepper.
- Make ready 1 cup of mixed shredded cheese.
- Prepare 1 tsp of corn oil.
- You need 1 pinch of salt to taste.
- It’s 1 pinch of pepper to taste.
- You need of sauce.
- Take 2 cup of chicken stock.
- Take 1/2 cup of milk.
- Prepare 1/3 cup of heavy cream.
- Take 2 small of cans diced green chilies.
- Make ready 1/2 cup of flour a lil or more depending on stock.
- Take 1 tbsp of salt.
- Take 1 tbsp of pepper.
- Make ready 1/2 of diced jalapeno.
- Prepare 1/2 of diced white onion.
- Prepare 1/2 tsp of cumin.
- It’s 1/2 tsp of chili powder.
- Prepare 1 tsp of garlic salt.
- It’s 1 tsp of minced jar garlic.
- Take 1 cup of sour cream.
The Big Texan Enchiladas (sour cream) step by step
- 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..