Step-by-Step Guide to Prepare Super Quick Homemade The Big Texan Enchiladas (sour cream)

Hello everybody, it is John, welcome to our 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 will make it a bit tasty. This is gonna smell and look delicious.

The Big Texan Enchiladas (sour cream) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. The Big Texan Enchiladas (sour cream) is something which I’ve loved my entire life. They are fine and they look wonderful.

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