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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, the big texan enchiladas (sour cream). One of my favorites food recipes. This time, I’m gonna 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 current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. The Big Texan Enchiladas (sour cream) is something that I have loved my whole life. They are fine and they look fantastic.

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. When Diana Kennedy bellyached that the food Texans were cooking was an abomination of her beloved la cocina Mexicana, Texans replied, "You're right. Yet despite the growing sophistication of the cuisine, there will always be room in my heart for that Tex-Mex classic: cheese enchiladas.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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. Prepare 12 yellow corn tortillas
  2. Make ready 2 tbsp corn oil
  3. Make ready 2 cup monterey jack
  4. Prepare filling
  5. Take 1 roma tomatoe
  6. Prepare 2 green onion stems
  7. Get 1 bunch cilantro
  8. Prepare 1 white onion
  9. Get 2 large chicken breast
  10. Take 1 red bell pepper
  11. Take 1 green bell pepper
  12. Take 1 cup mixed shredded cheese
  13. Prepare 1 tsp corn oil
  14. Prepare 1 pinch salt to taste
  15. Make ready 1 pinch pepper to taste
  16. Make ready sauce
  17. Make ready 2 cup chicken stock
  18. Take 1/2 cup milk
  19. Take 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. Prepare 1 tbsp pepper
  24. Get 1/2 diced jalapeno
  25. Prepare 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. Prepare 1 cup sour cream

I did stuff them bigger and used more cheese. Next time I want to add more spices and maybe peppers with the chicken. They're cheesy, sour creamy enchiladas straight from an old church cookbook of my mama's. I added a little cayenne for some spice (I'm always doing that) and I loved the way they turned Confession: I used the pre-grated stuff.

Steps 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.

They're cheesy, sour creamy enchiladas straight from an old church cookbook of my mama's. I added a little cayenne for some spice (I'm always doing that) and I loved the way they turned Confession: I used the pre-grated stuff. Mix onions, sour cream, cumin and about a quarter of the cheese. Fry tortillas in small amount of oil and dip into heated enchilada sauce. We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and sour cream sauce.

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