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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken Enchilada's Recipe

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This recipe for Chicken Enchilada's is from Our daycare favorites, 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:  
1) 4 skinless, boneless chicken breasts
2) 1 onion chopped
3) 1/2 pint sour cream
4) 1 cup of shredded cheddar cheese
5) 1 Tbsp. dried parsley
6) 1/2 tsp. dried oregano
7) 1/2 tsp. black pepper
8) 1/2 tsp. salt
9) 15 oz tomato sauce
10) 1 Tbsp. chili powder
11) 1 clove of garlic, minced
12) 8 (10 inch) flour tortillas
13) 1 large can of red enchilada sauce
14) 3/4 cup shredded cheddar cheese
Directions:
Directions:
Preheat the oven to 350º. In a medium, non stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Remove chicken from skillet. Drain excess fat. Put onions and garlic in skillet and cook until onions are translucent. While onions are cooking, cube the chicken. Add cubed chicken to onions and garlic. Add sour cream, cheddar cheese, parsley, oregano and black pepper. Heat until cheese melts. Stir in salt, tomato sauce and chili powder. Roll even amounts of the mixture in the tortilla's. Arrange in a 9x13 inch baking dish. Cover with enchilada sauce and remaining cheddar cheese. Bake uncovered for 20 minutes. Cool 10 minutes before serving.
Number Of Servings:
Number Of Servings:
unknown
Preparation Time:
Preparation Time:
unknown

 

 

 

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