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A large variety of easy health snacks is easily accessible. Determining to live a healthy life style can be as easy as you want it to be.

We hope you got insight from reading it, now let’s go back to the big texan enchiladas (sour cream) recipe. To cook the big texan enchiladas (sour cream) you only need 30 ingredients and 6 steps. Here is how you cook it.

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

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

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.

Combine the salsa, sour cream, cream cheese, and cilantro in a bowl and hand mix until well blended. Includes corn tortillas, canola oil, enchilada sauce, sour cream, sharp cheddar cheese, green onions, ground cumin, cayenne pepper. Pour and evenly spread the sour cream sauce over the enchiladas and sprinkle with the cheese. Ham filling replaces more traditional meat selections in these enchiladas that are well paired with sour cream and cheese. Mix chicken, cheese, chilies and olives together.

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