CHICKEN ENCHILADAS

 

  • Cooking Time: 30
  • Servings: 8
  • Preparation Time: 30

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 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.

Notes

Categories: Mexican  Poultry 

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