Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, jalepeno & sour cream chicken enchiladas. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

The jalapeño (UK: / ˌ h æ l ə ˈ p eɪ n j oʊ / HAL-ə-PAY-nyoh, US: / ˌ h ɑː l-/ HAHL-, Spanish: [xalaˈpeɲo] ()) is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. It can have a range of pungency, with Scoville. Find jalapeno recipes, videos, and ideas from Food Network.

Jalepeno & Sour Cream Chicken Enchiladas is one of the most favored of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Jalepeno & Sour Cream Chicken Enchiladas is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook jalepeno & sour cream chicken enchiladas using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Jalepeno & Sour Cream Chicken Enchiladas:

1. Make ready 4 large boneless skinless chicken breast
2. Take 6 tbs flour
3. Make ready 2 cups chicken broth
4. Make ready 1 (16 oz) container of sour cream
5. Take Green chilies (small can of diced)
6. Prepare 4 cups shredded cheese (your choice. I used Monty Jack)
7. Take About 16 flour tortillas
8. Take 1 Fajitah seasoning packet
9. Prepare 1 medium onion
10. Get 1 small can of jalepenos diced. Or fresh

They are small, green or red in color and moderately spicy. Jalapeños are commonly used in Mexican cuisine but popular worldwide. What is a good jalapeño substitute? The best is a serrano pepper.

Instructions to make Jalepeno & Sour Cream Chicken Enchiladas:

1. Cook the chicken till done and shred. (I used a crock pot. Put it on high and cooked it in extra chicken broth for 4 hours.)
2. Then I diced a onion. And added it to the shredded chicken as well as 1 cup of shredded cheese and seasoning packet.
3. Mix then Roll the enchiladas up and put them seam down into a greased casserole dish. Line them up.
4. Once finished rolling you can start the sauce. On low medium heat melt 6 tbs of butter - I used stick butter. Makes it easier measurement wise. Once melted add a tbs of flour - whisk and repeat steps till all 6 tbs of flour are wisked in. Wisk for about a minute. Up the temp to medium and add in 2 cups of chicken broth.
5. Whisk a bit. Then let sit till it bubbles and thickens. Take it off the burner.AND LET COOL FOR ABOUT 5 MINUTES! Then Add the 16 oz container of sour cream and your green chillies and peppers. Whisk till combined.
6. Pour mixture over your enchiladas and top with remaining shredded cheese.
7. Bake at 350 F for 25 minutes then broil on high for one minute at the end to crisp the cheese.
8. Enjoy ^_^ (if u dont like chilies don't add or if you want to kick up the heat add some fire sauce to your plate)

It's similar in taste - bright and grassy - without the same level of bitterness. Cover at once with metal lids, and screw on bands. Baking jalapeño poppers: for a crispier jalapeno poppers, bake them on the top wire rack in the oven. Different types of cooking jalapeño poppers: grilling, fried or air fryer are great ways to enjoy jalapeño poppers. This Jalapeno Hot Sauce will work anywhere you employ your normal hot sauce, with a special nod to egg dishes.

So that is going to wrap this up with this exceptional food jalepeno & sour cream chicken enchiladas recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!