Recipe of Gordon Ramsay The Big Texan Enchiladas (sour cream)

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, the big texan enchiladas (sour cream). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

The Big Texan Enchiladas (sour cream) is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. The Big Texan Enchiladas (sour cream) is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook the big texan enchiladas (sour cream) using 30 ingredients and 6 steps. Here is how you cook that.

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

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

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