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Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, jalepeno & sour cream chicken enchiladas. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Jalepeno & Sour Cream Chicken Enchiladas is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Jalepeno & Sour Cream Chicken Enchiladas is something that I have loved my entire life. They are fine and they look wonderful.
The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make. Халапеньо. Латинское название.
To get started with this particular recipe, we must first prepare a few ingredients. You can have jalepeno & sour cream chicken enchiladas using 10 ingredients and 8 steps. Here is how you can achieve that.
Active ingredients of Jalepeno & Sour Cream Chicken Enchiladas:
- Prepare 4 large boneless skinless chicken breast
- Make ready 6 tbs flour
- Prepare 2 cups chicken broth
- Make ready 1 (16 oz) container of sour cream
- Make ready Green chilies (small can of diced)
- Get 4 cups shredded cheese (your choice. I used Monty Jack)
- Make ready About 16 flour tortillas
- Prepare 1 Fajitah seasoning packet
- Take 1 medium onion
- Take 1 small can of jalepenos diced. Or fresh
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To Make Jalepeno & Sour Cream Chicken Enchiladas:
- Cook the chicken till done and shred. (I used a crock pot. Put it on high and cooked it in extra chicken broth for 4 hours.)
- Then I diced a onion. And added it to the shredded chicken as well as 1 cup of shredded cheese and seasoning packet.
- Mix then Roll the enchiladas up and put them seam down into a greased casserole dish. Line them up.
- Once finished rolling you can start the sauce. On low medium heat melt 6 tbs of butter - I used stick butter. Makes it easier measurement wise. Once melted add a tbs of flour - whisk and repeat steps till all 6 tbs of flour are wisked in. Wisk for about a minute. Up the temp to medium and add in 2 cups of chicken broth.
- Whisk a bit. Then let sit till it bubbles and thickens. Take it off the burner.AND LET COOL FOR ABOUT 5 MINUTES! Then Add the 16 oz container of sour cream and your green chillies and peppers. Whisk till combined.
- Pour mixture over your enchiladas and top with remaining shredded cheese.
- Bake at 350 F for 25 minutes then broil on high for one minute at the end to crisp the cheese.
- Enjoy ^_^ (if u dont like chilies don't add or if you want to kick up the heat add some fire sauce to your plate)
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Don’t fail to remember to practice the dishes above, to eat with family in your home. Attempt to compare it with the dish you have. Is it much better or much less. Please mix it to make it taste much better.
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