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Chicken Enchiladas |
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FIVE STARS!!! Family favorite. I usually
double this recipe, because leftovers the next day are even better!
Ingredients
- 4 skinless, boneless chicken breast halves (can use canned chicken)
- 1 onion, chopped
- 1/2 pint sour
cream
- 1 cup shredded Cheddar cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon
salt (optional)
- 1 (15 ounce) can tomato
sauce
- 1/2 cup water
- 1 tablespoon
chili powder
- 1/3 cup chopped green bell pepper
- 1 clove garlic, minced
- 8 (10 inch) flour tortillas
- 1 (12 ounce) jar taco sauce
- 3/4 cup shredded Cheddar cheese
Directions
- Preheat oven to 350 degrees F
(175 degrees C).
- In a medium, non-stick skillet
over medium heat, cook chicken until no longer pink and juices run clear.
Drain excess fat. Cube the chicken and return it to the skillet. Add the
onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper.
Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder,
green pepper and garlic.
- Roll even amounts of the
mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco
sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20
minutes. Cool 10 minutes before serving.
8 Servings
