Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, the big texan enchiladas (sour cream). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
The Big Texan Enchiladas (sour cream) is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. The Big Texan Enchiladas (sour cream) is something which I’ve loved my entire life.
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.
To begin with this recipe, we must first prepare a few ingredients. 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):
- Prepare 12 yellow corn tortillas
- Get 2 tbsp corn oil
- Prepare 2 cup monterey jack
- Prepare filling
- Prepare 1 roma tomatoe
- Take 2 green onion stems
- Take 1 bunch cilantro
- Take 1 white onion
- Make ready 2 large chicken breast
- Make ready 1 red bell pepper
- Take 1 green bell pepper
- Take 1 cup mixed shredded cheese
- Get 1 tsp corn oil
- Take 1 pinch salt to taste
- Make ready 1 pinch pepper to taste
- Prepare sauce
- Prepare 2 cup chicken stock
- Prepare 1/2 cup milk
- Prepare 1/3 cup heavy cream
- Get 2 small cans diced green chilies
- Take 1/2 cup flour a lil or more depending on stock
- Prepare 1 tbsp salt
- Make ready 1 tbsp pepper
- Get 1/2 diced jalapeno
- Take 1/2 diced white onion
- Get 1/2 tsp cumin
- Get 1/2 tsp chili powder
- Take 1 tsp garlic salt
- Make ready 1 tsp minced jar garlic
- Prepare 1 cup sour cream
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. I had a big bag of it in the fridge and I didn't feel like looking for my grater. 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.
Steps 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.
I had a big bag of it in the fridge and I didn't feel like looking for my grater. 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. Chicken enchiladas with coriander, avocado and soured cream make for happy faces and full tummies!
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