Step-by-Step Guide to Make Homemade The Big Texan Enchiladas (sour cream)

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, the big texan enchiladas (sour cream). It is one of my favorites food recipes. This time, I will 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 foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. The Big Texan Enchiladas (sour cream) is something that I have loved my entire life. They’re nice and they look wonderful.

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 cook that.

The ingredients needed to make The Big Texan Enchiladas (sour cream):

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