The Big Texan Enchiladas (sour cream). 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.
They're cheesy, sour creamy enchiladas straight from an old church cookbook of my mama's. 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.
Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, the big texan enchiladas (sour cream). One of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Steps to Prepare Speedy The Big Texan Enchiladas (sour cream)
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 current trending foods in the world. It's simple, it's quick, it tastes delicious. It is enjoyed by millions daily. The Big Texan Enchiladas (sour cream) is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook the big texan enchiladas (sour cream) using 30 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make The Big Texan Enchiladas (sour cream):
- Get 12 of yellow corn tortillas.
- Make ready 2 tbsp of corn oil.
- Make ready 2 cup of monterey jack.
- Prepare of filling.
- Make ready 1 of roma tomatoe.
- Make ready 2 of green onion stems.
- Prepare 1 bunch of cilantro.
- Prepare 1 of white onion.
- Take 2 large of chicken breast.
- Get 1 of red bell pepper.
- Take 1 of green bell pepper.
- Get 1 cup of mixed shredded cheese.
- Get 1 tsp of corn oil.
- Make ready 1 pinch of salt to taste.
- Prepare 1 pinch of pepper to taste.
- Make ready of sauce.
- Prepare 2 cup of chicken stock.
- Get 1/2 cup of milk.
- Take 1/3 cup of heavy cream.
- Take 2 small of cans diced green chilies.
- Prepare 1/2 cup of flour a lil or more depending on stock.
- Make ready 1 tbsp of salt.
- Make ready 1 tbsp of pepper.
- Make ready 1/2 of diced jalapeno.
- Get 1/2 of diced white onion.
- Take 1/2 tsp of cumin.
- Make ready 1/2 tsp of chili powder.
- Prepare 1 tsp of garlic salt.
- Get 1 tsp of minced jar garlic.
- Make ready 1 cup of 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.
Instructions to make 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..
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. Put the sour cream, tomatillos, green chiles, cilantro, and cumin to a blender and puree until smooth. Think of these as a deconstructed enchilada: warm corn tortillas layered with sweet corn, black beans, cheese, and spicy salsa.
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