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
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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. |