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This post will certainly go over the Jalepeno & Sour Cream Chicken Enchiladas dish. For those of you that are presently trying to make tasty Jalepeno & Sour Cream Chicken Enchiladas food, you can try the dishes composed in this article.
Don’t hesitate, since this recipe overview is extremely easy to practice for every person.
Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, jalepeno & sour cream chicken enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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.
Jalepeno & Sour Cream Chicken Enchiladas is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Jalepeno & Sour Cream Chicken Enchiladas is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have jalepeno & sour cream chicken enchiladas using 10 ingredients and 8 steps. Here is how you cook that.
What needs to be prepared of Jalepeno & Sour Cream Chicken Enchiladas:
- Take 4 large boneless skinless chicken breast
- Prepare 6 tbs flour
- Prepare 2 cups chicken broth
- Prepare 1 (16 oz) container of sour cream
- Take Green chilies (small can of diced)
- Make ready 4 cups shredded cheese (your choice. I used Monty Jack)
- Get About 16 flour tortillas
- Get 1 Fajitah seasoning packet
- Make ready 1 medium onion
- Make ready 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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