How to Prepare Super Quick The Big Texan Enchiladas (sour cream)

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a special dish, The Big Texan Enchiladas (sour cream). It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

The Big Texan Enchiladas (sour cream) Recipe.

You can have The Big Texan Enchiladas (sour cream) using 30 ingredients and 6 steps. Here is how you cook it.

Ingredients of The Big Texan Enchiladas (sour cream)

1. Take 12 of yellow corn tortillas.
2. It’s 2 tbsp of corn oil.
3. It’s 2 cup of monterey jack.
4. You need of filling.
5. Take 1 of roma tomatoe.
6. Take 2 of green onion stems.
7. Make ready 1 bunch of cilantro.
8. Take 1 of white onion.
9. You need 2 large of chicken breast.
10. You need 1 of red bell pepper.
11. Take 1 of green bell pepper.
12. Make ready 1 cup of mixed shredded cheese.
13. Prepare 1 tsp of corn oil.
14. You need 1 pinch of salt to taste.
15. It’s 1 pinch of pepper to taste.
16. You need of sauce.
17. Take 2 cup of chicken stock.
18. Take 1/2 cup of milk.
19. Prepare 1/3 cup of heavy cream.
20. Take 2 small of cans diced green chilies.
21. Make ready 1/2 cup of flour a lil or more depending on stock.
22. Take 1 tbsp of salt.
23. Take 1 tbsp of pepper.
24. Make ready 1/2 of diced jalapeno.
25. Prepare 1/2 of diced white onion.
26. Prepare 1/2 tsp of cumin.
27. It’s 1/2 tsp of chili powder.
28. Prepare 1 tsp of garlic salt.
29. It’s 1 tsp of minced jar garlic.
30. Take 1 cup of sour cream.

The Big Texan Enchiladas (sour cream) step by step

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..