Without Fail preparing recipe The Big Texan Enchiladas sour cream with 30 ingredients and 6 stages of easy cooking, which is most delicious.
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Good Morning every body, now you can present recipe The Big Texan Enchiladas (sour cream) with 30 ingredients and 6 steps. Below this is how to make it, please observe carefully.
In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 30 ingredients and 6 stages of easy cooking The Big Texan Enchiladas (sour cream).
Ingredients all The Big Texan Enchiladas (sour cream)
Prepare 12 : yellow corn tortillas.
Prepare 2 tbsp : corn oil.
Needed 2 cup : monterey jack.
Needed : filling.
Needed 1 : roma tomatoe.
Prepare 2 : green onion stems.
Prepare 1 bunch : cilantro.
Prepare 1 : white onion.
Prepare 2 large : chicken breast.
Needed 1 : red bell pepper.
Needed 1 : green bell pepper.
Needed 1 cup : mixed shredded cheese.
Needed 1 tsp : corn oil.
Needed 1 pinch : salt to taste.
Needed 1 pinch : pepper to taste.
Prepare : sauce.
Needed 2 cup : chicken stock.
Prepare 1/2 cup : milk.
Prepare 1/3 cup : heavy cream.
Needed 2 small : cans diced green chilies.
Needed 1/2 cup : flour a lil or more depending on stock.
Prepare 1 tbsp : salt.
Prepare 1 tbsp : pepper.
Prepare 1/2 : diced jalapeno.
Prepare 1/2 : diced white onion.
Prepare 1/2 tsp : cumin.
Prepare 1/2 tsp : chili powder.
Needed 1 tsp : garlic salt.
Needed 1 tsp : minced jar garlic.
Needed 1 cup : sour cream.
If all ingredients The Big Texan Enchiladas (sour cream) it’s ready, We’re going into the cooking stage. Below is how to serving with fast.
Step by Step Cooking 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..
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