Recipe of Speedy The Big Texan Enchiladas (sour cream)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, the big texan enchiladas (sour cream). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

The Big Texan Enchiladas (sour cream) is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. The Big Texan Enchiladas (sour cream) is something which I’ve loved my entire life. They’re nice and they look fantastic.

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

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.

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