Simple Way to Prepare Speedy The Big Texan Enchiladas (sour cream)

Hey everyone, I hope you’re having an amazing day today. 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 am going to make it a little bit unique. This will be really delicious.

The Big Texan Enchiladas (sour cream) is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. The Big Texan Enchiladas (sour cream) is something which I have loved my whole life.

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