Recipe of Jalepeno & Sour Cream Chicken Enchiladas in 16 Minutes for Mom

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, jalepeno & sour cream chicken enchiladas. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Jalepeno & Sour Cream Chicken Enchiladas is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Jalepeno & Sour Cream Chicken Enchiladas is something that I have loved my whole life.

The jalapeño (UK: / ˌ h æ l ə ˈ p eɪ n j oʊ / HAL-ə-PAY-nyoh, US: / ˌ h ɑː l-/ HAHL-, Spanish: [xalaˈpeɲo] ()) is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. It can have a range of pungency, with Scoville. For Roasted Jalapeno Poppers with less heat, discard chile ribs and seeds.

To get started with this particular recipe, we must prepare a few ingredients. You can cook jalepeno & sour cream chicken enchiladas using 10 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Jalepeno & Sour Cream Chicken Enchiladas:

1. Prepare 4 large boneless skinless chicken breast
2. Prepare 6 tbs flour
3. Get 2 cups chicken broth
4. Get 1 (16 oz) container of sour cream
5. Prepare Green chilies (small can of diced)
6. Prepare 4 cups shredded cheese (your choice. I used Monty Jack)
7. Take About 16 flour tortillas
8. Get 1 Fajitah seasoning packet
9. Get 1 medium onion
10. Get 1 small can of jalepenos diced. Or fresh

Jalapeño definition is - a small plump dark green chili pepper of Mexico and the southern U. This jalapeno recipe is a spin on the classic with just the right amount of heat in each sip. It's savory, tangy and salty, not overwhelmingly spicy but with a decided kick on the finish! The pizzazz comes from two ingredients: fresh jalapeño slices and Tabasco sauce.

Instructions to make Jalepeno & Sour Cream Chicken Enchiladas:

1. 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.)
2. Then I diced a onion. And added it to the shredded chicken as well as 1 cup of shredded cheese and seasoning packet.
3. Mix then Roll the enchiladas up and put them seam down into a greased casserole dish. Line them up.
4. 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.
5. 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.
6. Pour mixture over your enchiladas and top with remaining shredded cheese.
7. Bake at 350 F for 25 minutes then broil on high for one minute at the end to crisp the cheese.
8. 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)

Take a sip and the jalapeño fills the front end and the hot sauce kicks. Jalapenos are the only pepper that isn't allowed to fully ripen and change color before being picked. If you are trying to avoid the hottest jalapeños (say for a stuffed jalapeno dish), pick the chiles without any striations. If you are looking for heat, find a red or green one with plenty of white stretch marks. Note that this is just a guideline.

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