Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, the big texan enchiladas (sour cream). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

The Big Texan Enchiladas (sour cream) is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. The Big Texan Enchiladas (sour cream) is something that I’ve 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. 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.

To begin with this particular 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 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. Take 2 green onion stems
7. Prepare 1 bunch cilantro
8. Prepare 1 white onion
9. Take 2 large chicken breast
10. Take 1 red bell pepper
11. Take 1 green bell pepper
12. Make ready 1 cup mixed shredded cheese
13. Prepare 1 tsp corn oil
14. Prepare 1 pinch salt to taste
15. Get 1 pinch pepper to taste
16. Prepare 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. Prepare 1 tbsp salt
23. Get 1 tbsp pepper
24. Make ready 1/2 diced jalapeno
25. Make ready 1/2 diced white onion
26. Take 1/2 tsp cumin
27. Make ready 1/2 tsp chili powder
28. Prepare 1 tsp garlic salt
29. Make ready 1 tsp minced jar garlic
30. Take 1 cup sour cream

The enchiladas were a huge hit! 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.

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.

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. Combine the salsa, sour cream, cream cheese, and cilantro in a bowl and hand mix until well blended. Includes corn tortillas, canola oil, enchilada sauce, sour cream, sharp cheddar cheese, green onions, ground cumin, cayenne pepper. Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese.

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