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Chicken Enchiladas Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless chicken breasts
1 onion chopped
1/2 pint sour cream (I used light)
1 cup shredded cheddar cheese (I used 2% cheese)
1 T dried parsley
1/2 tsp dried oregano
1/2 tsp ground black pepper
1/2 tsp salt
1/2 tsp dried cilantro
1/2 tsp cumin
1-2 15 ounce can enchilada sauce
1 T chili powder (I omitted this)
1/2 cup chopped green bell pepper (I did not have this, but someone used yellow or red pepper in exchange)
1 clove garlic minced
8-12 (10 inch) flour or corn tortillas
1 12 ounce jar taco sauce/salsa
3/4 cup shredded Cheddar Cheese

Directions:
Directions:
1. Preheat oven to 350 degrees

2. Boil chicken in a pot with or without chicken broth or a bouillion cube
While chicken is cooking, chop onion, garlic, and pepper (I used the mini food processor) Once the chicken is done I chopped the chicken in the food processor to a consistency that makes you happy.
Place chicken, onion, garlic, and pepper in a pot or skillet...add sour cream, seasonings, 1 cup cheddar cheese, 1 can of enchilada sauce and cook until the cheese has melted.

3. Roll even amounts of the mixture in each tortilla and place in a baking dish. Cover with taco sauce, extra enchilada sauce, and 3/4 cup of cheddar cheese. I try to cover the tortillas with sauce to keep them from getting too dry.

4. Bake uncovered in the oven for 20 minutes. Cool 10 minutes before serving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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