How to Make Quick The Big Texan Enchiladas (sour cream)

Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, the big texan enchiladas (sour cream). It is one of my favorites food recipes. For mine, I’m gonna make it a 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 in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. The Big Texan Enchiladas (sour cream) is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to 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 it.

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

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