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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas is from The Miller/Cole Family 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 chicken breast halves
1 onion, chopped
1 cup sour cream
1 cup shredded cheddar cheese
1 Tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt
1 can tomato sauce (15 ounces)
½ cup water
1 Tablespoon chili powder (2 tbsp. for Hot version)
1/3 cup chopped green bell pepper
1 Tablespoon minced garlic (2 tbsp. for Hot version)
8 flour tortillas (10 inch size)
1 jar taco sauce (12 ounces)
¾ cup shredded cheddar cheese

Directions:
Directions:
Preheat oven to 350º. In a large 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. Let simmer for 10 minutes or until sauce is thick. Roll even amounts of the mixture in the tortillas. Arrange in a 9X13 inch baking dish. Dover with taco sauce and ¾ cup cheddar cheese. Bake uncovered for 20 minutes. Let stand 10 minutes before serving.

 

 

 

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