The Big Texan Enchiladas (sour cream)

Name: The Big Texan Enchiladas (sour cream)
Yield: 12 servings
Ingredients: 12 yellow corn tortillas; 2 tbsp corn oil; 2 cup monterey jack; filling; 1 roma tomatoe; 2 green onion stems; 1 bunch cilantro; 1 white onion; 2 large chicken breast; 1 red bell pepper; 1 green bell pepper; 1 cup mixed shredded cheese; 1 tsp corn oil; 1 pinch salt to taste; 1 pinch pepper to taste; sauce; 2 cup chicken stock; 1/2 cup milk; 1/3 cup heavy cream; 2 small cans diced green chilies; 1/2 cup flour a lil or more depending on stock; 1 tbsp salt; 1 tbsp pepper; 1/2 diced jalapeno; 1/2 diced white onion; 1/2 tsp cumin; 1/2 tsp chili powder; 1 tsp garlic salt; 1 tsp minced jar garlic; 1 cup sour cream

Posted on April 29, 2022

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As for the number of servings that can be served to make The Big Texan Enchiladas (sour cream) is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook The Big Texan Enchiladas (sour cream) estimated approx. 45 mins.

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Handed down 2 generations...Really good creamy enchiladas

Ingredients and spices that need to be prepared to make The Big Texan Enchiladas (sour cream):

12 yellow corn tortillas
2 tbsp corn oil
2 cup monterey jack
filling
1 roma tomatoe
2 green onion stems
1 bunch cilantro
1 white onion
2 large chicken breast
1 red bell pepper
1 green bell pepper
1 cup mixed shredded cheese
1 tsp corn oil
1 pinch salt to taste
1 pinch pepper to taste
sauce
2 cup chicken stock
1/2 cup milk
1/3 cup heavy cream
2 small cans diced green chilies
1/2 cup flour a lil or more depending on stock
1 tbsp salt
1 tbsp pepper
1/2 diced jalapeno
1/2 diced white onion
1/2 tsp cumin
1/2 tsp chili powder
1 tsp garlic salt
1 tsp minced jar garlic
1 cup sour cream

Steps to make a 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.

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