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Cheesy Chicken Enchilada Recipe

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This recipe for Cheesy Chicken Enchilada is from Our Family Heriloom Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless, boneless white meat chicken breast halves
1 red onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tbsp. dried parsley
1/2 tsp. n dried oregano
1/2 tsp. ground black pepper
1 (15 oz) can stewed tomatoes
1/2 cup water
1 tbsp. chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 oz.) jar taco sauce
3/4 cup shredded Jack Cheeses
Directions:
Directions:
Preheat oven to 350 degrees. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink. Cut chicken into cubes 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 stewed tomatoes, 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 Jack cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Number Of Servings:
Number Of Servings:
8 serving
Personal Notes:
Personal Notes:
Feeling cheesy? This is a yummy chicken enchilada recipe I know you've been wanting me to share with you. Here you go, your gonna simply love it!

 

 

 

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