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

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, the big texan enchiladas (sour cream). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

The Big Texan Enchiladas (sour cream) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. The Big Texan Enchiladas (sour cream) is something which I’ve loved my whole life. They’re fine and they look wonderful.

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