Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, the big texan enchiladas (sour cream). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really 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 popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. The Big Texan Enchiladas (sour cream) is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to 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):

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

Instructions 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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