Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, the big texan enchiladas (sour cream). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really 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. 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.
The Big Texan Enchiladas (sour cream) is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. The Big Texan Enchiladas (sour cream) is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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):
- Prepare 12 yellow corn tortillas
- Make ready 2 tbsp corn oil
- Make ready 2 cup monterey jack
- Make ready filling
- Take 1 roma tomatoe
- Take 2 green onion stems
- Make ready 1 bunch cilantro
- Get 1 white onion
- Make ready 2 large chicken breast
- Prepare 1 red bell pepper
- Make ready 1 green bell pepper
- Take 1 cup mixed shredded cheese
- Get 1 tsp corn oil
- Prepare 1 pinch salt to taste
- Prepare 1 pinch pepper to taste
- Make ready sauce
- Take 2 cup chicken stock
- Take 1/2 cup milk
- Get 1/3 cup heavy cream
- Prepare 2 small cans diced green chilies
- Prepare 1/2 cup flour a lil or more depending on stock
- Make ready 1 tbsp salt
- Prepare 1 tbsp pepper
- Prepare 1/2 diced jalapeno
- Prepare 1/2 diced white onion
- Make ready 1/2 tsp cumin
- Make ready 1/2 tsp chili powder
- Get 1 tsp garlic salt
- Make ready 1 tsp minced jar garlic
- Make ready 1 cup sour cream
Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. 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. These Chicken Sour Cream Enchiladas and my favorite, more of a mild chicken and cheese comfort food.
Instructions to make The Big Texan Enchiladas (sour cream):
- preheat oven 350
- start by boiling your chicken with 1/2 onion and 1tspn chicken bullion (reserve 2 cups water when done cooking
- 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
- 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.
- 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.
- 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.
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. These Chicken Sour Cream Enchiladas and my favorite, more of a mild chicken and cheese comfort food. The sour cream and parsley balance each All you need to make these Chicken Sour Cream Enchiladas is shredded chicken (I used already cooked rotisserie chicken purchased at the grocery. 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.
So that is going to wrap this up for this exceptional food the big texan enchiladas (sour cream) recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
