The Big Texan Enchiladas (sour cream) Recipe

Name: The Big Texan Enchiladas (sour cream)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
4
dice your veggies and chop cilantro and add to shredded chicken.
5
I give it a quick stir with 1 tspn oil salt pepper in med high heat pan turn off add cheese till melty.
6
set aside
7
sauce: heat oil add onion, jalapeno garlic & cumin cook about 3minutes or till onions start to sweat.
8
Add flour stiring to work out flour taste were making a rue).
9
add in milk, cream & reserved chicken stock keep cooking till starts to thickens.
10
add seasonings and taste for more if needed.
11
add drained chilies bring to a boil turn off and add in sour cream.
12
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.
13
takes about 4minutes or so.
14
now dip your softened tortilla into sauce roll and set in baking tray.
15
too with monterey jack cheese bake 350F for 20 minutes.
16
top with olives and your choice of toppings.

993

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 12 yellow corn tortillas, 2 tbsp corn oil, 2 cup monterey jack, 1 roma tomatoe, and more.

Yes, The Big Texan Enchiladas (sour cream) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Big Texan Enchiladas (sour cream)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions