Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, the big texan enchiladas (sour cream). One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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. 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. The sauce itself was a creamy blend of sour cream and chicken broth.
The Big Texan Enchiladas (sour cream) is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. The Big Texan Enchiladas (sour cream) is something which I’ve loved my whole life.
To get started with this particular 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 cook it.
The ingredients needed to make The Big Texan Enchiladas (sour cream):
- Make ready 12 yellow corn tortillas
- Make ready 2 tbsp corn oil
- Get 2 cup monterey jack
- Make ready filling
- Make ready 1 roma tomatoe
- Take 2 green onion stems
- Make ready 1 bunch cilantro
- Make ready 1 white onion
- Prepare 2 large chicken breast
- Take 1 red bell pepper
- Take 1 green bell pepper
- Make ready 1 cup mixed shredded cheese
- Make ready 1 tsp corn oil
- Get 1 pinch salt to taste
- Make ready 1 pinch pepper to taste
- Make ready sauce
- Prepare 2 cup chicken stock
- Make ready 1/2 cup milk
- Prepare 1/3 cup heavy cream
- Take 2 small cans diced green chilies
- Take 1/2 cup flour a lil or more depending on stock
- Get 1 tbsp salt
- Make ready 1 tbsp pepper
- Prepare 1/2 diced jalapeno
- Prepare 1/2 diced white onion
- Take 1/2 tsp cumin
- Prepare 1/2 tsp chili powder
- Prepare 1 tsp garlic salt
- Prepare 1 tsp minced jar garlic
- Make ready 1 cup sour cream
Luckily, I was able to find a good starting recipe on Homesick Texan that I was able to adapt closer to my memories of the enchiladas I had growing up. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions. Add garlic and cook for a minute more. Add flour and cook for one minute longer.
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.
Add chicken stock, stirring until sauce thickens slightly. Remove from heat, and add sour cream, cumin, cayenne, and cilantro, then transfer mixture to blender. I make cheese enchiladas as a side dish to grilled/seared steak, but my husband's favorite dish is enchurritos. Spicy ground beef burritos with cheese and sour cream that I place in a baking pan and top with the chile sauce and cheese and bake in the oven til heated through and the cheese melts. He prefers this to a lot of my Diana Kennedy.
So that’s going to wrap this up for this exceptional food the big texan enchiladas (sour cream) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
