The Big Texan Enchiladas (sour cream)

Name: The Big Texan Enchiladas (sour cream)
Total time: 2700 s
Yield: 12 servings
Cuisine: American
Ingredients: 12 yellow corn tortillas; 2 tbsp corn oil; 2 cup monterey jack; 1 roma tomatoe; 2 green onion stems; 1 bunch cilantro; 1 white onion; 2 large chicken breast; 1 red bell pepper; 1 green bell pepper; 1 cup mixed shredded cheese; 1 tsp corn oil; 1 pinch salt to taste; 1 pinch pepper to taste; 2 cup chicken stock; 1/2 cup milk; 1/3 cup heavy cream; 2 small cans diced green chilies; 1/2 cup flour a lil or more depending on stock; 1 tbsp salt; 1 tbsp pepper; 1/2 diced jalapeno; 1/2 diced white onion; 1/2 tsp cumin; 1/2 tsp chili powder; 1 tsp garlic salt; 1 tsp minced jar garlic; 1 cup sour cream

summerplace @cook_3876776

Handed down 2 generations...Really good creamy enchiladas

summerplace @cook_3876776

Handed down 2 generations...Really good creamy enchiladas

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Ingredients

45 mins

12 servings

12yellow corn tortillas
2 tbspcorn oil
2 cupmonterey jack
filling
1roma tomatoe
2green onion stems
1 bunchcilantro
1white onion
2 largechicken breast
1red bell pepper
1green bell pepper
1 cupmixed shredded cheese
1 tspcorn oil
1 pinchsalt to taste
1 pinchpepper to taste
sauce
2 cupchicken stock
1/2 cupmilk
1/3 cupheavy cream
2 smallcans diced green chilies
1/2 cupflour a lil or more depending on stock
1 tbspsalt
1 tbsppepper
1/2diced jalapeno
1/2diced white onion
1/2 tspcumin
1/2 tspchili powder
1 tspgarlic salt
1 tspminced jar garlic
1 cupsour cream

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Steps

45 mins

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.