The Big Texan Enchiladas (sour cream). Sour cream chicken enchiladas are a creamy, tangy, and cheesy North Texan Tex-Mex dish. The sour cream enchiladas were stuffed with shredded chicken that had been spiced with generous amounts of salt and black pepper, a simple blend that still had flavor. They're cheesy, sour creamy enchiladas straight from an old church cookbook of my mama's.

To make the enchiladas, place a large spoonful of ground beef on a tortilla and sprinkle cheese ad onion on top. Roll as a burrito and put in baking dish, seam side down. We have the easiest Sour Cream Chicken Enchiladas Recipe packed with chicken, cheese and sour cream sauce. You can cook The Big Texan Enchiladas (sour cream) using 30 ingredients and 6 steps. Here is how you achieve it.

Ingredients of The Big Texan Enchiladas (sour cream)

It's 12 of yellow corn tortillas.
You need 2 tbsp of corn oil.
It's 2 cup of monterey jack.
It's of filling.
It's 1 of roma tomatoe.
Prepare 2 of green onion stems.
It's 1 bunch of cilantro.
It's 1 of white onion.
It's 2 large of chicken breast.
It's 1 of red bell pepper.
It's 1 of green bell pepper.
You need 1 cup of mixed shredded cheese.
Prepare 1 tsp of corn oil.
Prepare 1 pinch of salt to taste.
It's 1 pinch of pepper to taste.
It's of sauce.
You need 2 cup of chicken stock.
You need 1/2 cup of milk.
You need 1/3 cup of heavy cream.
Prepare 2 small of cans diced green chilies.
Prepare 1/2 cup of flour a lil or more depending on stock.
You need 1 tbsp of salt.
Prepare 1 tbsp of pepper.
It's 1/2 of diced jalapeno.
It's 1/2 of diced white onion.
Prepare 1/2 tsp of cumin.
It's 1/2 tsp of chili powder.
It's 1 tsp of garlic salt.
You need 1 tsp of minced jar garlic.
It's 1 cup of sour cream.

These are the best Sour Cream Chicken Enchiladas. This recipe for Sour Cream Enchiladas - Easy is from my late mother-in-law, Evon Dean Parker. This recipe is a great way to use up stale tortilla chips. Plus, it is easy to make and it tastes delicious! "Sour Cream Enchiladas - Easy" (Click to Tweet) is a Parker Family favorite that you will have to try.

The Big Texan Enchiladas (sour cream) step by step

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..

Sour cream and cream of chicken soup make a tasty sauce for these cheesy chicken enchiladas. I did stuff them bigger and used more cheese. Next time I want to add more spices and maybe peppers with the chicken. These Sour Cream Chicken Enchiladas are a great change from regular red enchiladas. Rich and creamy with a hint of heat which can be adjusted to "And now the end is near, and so I face the final curtain".