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

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, the big texan enchiladas (sour cream). One of my favorites. This time, I am going to make it a little bit tasty. 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 appreciated by millions daily. It is simple, it is quick, it tastes yummy. The Big Texan Enchiladas (sour cream) is something that I’ve loved my entire life. They are nice and they look wonderful.

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. I did stuff them bigger and used more cheese.

To begin with this recipe, we have to 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 it.

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

Though Fain, a seventh-generation Texan, now lives in New York City, she spends a lot of time re-creating the vibrant Tex-Mex food of her youth. 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. We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and sour cream sauce.

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.

If you like cheese feel free to add as much cheese topping as you like. 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. INGREDIENTS: -Green Salsa -Heavy Cream -Chicken Stock -Sour Cream -Salt & Pepper -Corn Tortillas -Chicken Breast-Cheese-Tomato-Onion-Garlic Powder-Chicken. Roast the poblanos until they are blackened on all sides, peel and remove stems and seeds.

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