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The ingredients needed to cook The Big Texan Enchiladas (sour cream):
- You need 12 yellow corn tortillas
- Provide 2 tbsp corn oil
- Get 2 cup monterey jack
- You need filling
- Provide 1 roma tomatoe
- Provide 2 green onion stems
- Get 1 bunch cilantro
- You need 1 white onion
- Get 2 large chicken breast
- Provide 1 red bell pepper
- Get 1 green bell pepper
- Get 1 cup mixed shredded cheese
- Provide 1 tsp corn oil
- Take 1 pinch salt to taste
- Provide 1 pinch pepper to taste
- Take sauce
- You need 2 cup chicken stock
- Use 1/2 cup milk
- Prepare 1/3 cup heavy cream
- Prepare 2 small cans diced green chilies
- Provide 1/2 cup flour a lil or more depending on stock
- Prepare 1 tbsp salt
- You need 1 tbsp pepper
- You need 1/2 diced jalapeno
- You need 1/2 diced white onion
- Provide 1/2 tsp cumin
- Take 1/2 tsp chili powder
- You need 1 tsp garlic salt
- Get 1 tsp minced jar garlic
- You need 1 cup sour cream
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.
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. Ham filling replaces more traditional meat selections in these enchiladas that are well paired with sour cream and cheese. Mix chicken, cheese, chilies and olives together.
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