Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, the big texan enchiladas (sour cream). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Sour cream chicken enchiladas are a creamy, tangy, and cheesy North Texan Tex-Mex dish. 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. Sour cream and cream of chicken soup make a tasty sauce for these cheesy chicken enchiladas.

The Big Texan Enchiladas (sour cream) is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. The Big Texan Enchiladas (sour cream) is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have the big texan enchiladas (sour cream) using 30 ingredients and 6 steps. Here is how you can achieve it.

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

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

Remove from heat and add 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. Tender chicken wrapped in a flour tortilla and covered with a creamy Sour Cream Sauce! They're cheesy, sour creamy enchiladas straight from an old church cookbook of my mama's.

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 added a little cayenne for some spice (I'm always doing that) and I loved the way they turned Confession: I used the pre-grated stuff. I had a big bag of it in the fridge and I didn't feel like looking for my grater. 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. In a large mixing bowl, combine shredded chicken, sour cream, soup, green chiles, onion, salt, and ONE cup shredded cheddar cheese.

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