Easiest Way to Prepare Any-night-of-the-week The Big Texan Enchiladas (sour cream)

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The ingredients needed to make The Big Texan Enchiladas (sour cream):

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

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 enchiladas have a white creamy sauce instead of the traditional tomato based sauce. I've been asked for this recipe over and over again, so I thought I Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and sour cream sauce.

Steps to make The Big Texan Enchiladas (sour cream):

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.

I've been asked for this recipe over and over again, so I thought I Gradually add chicken broth and water; cook over medium heat, stirring constantly, until thickened and bubbly. We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and sour cream sauce. These are the best Sour Cream Chicken Enchiladas. Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese. A classic sour cream chicken enchiladas recipe, with green tomatillo salsa.

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