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Chicken Enchiladas Recipe

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This recipe for Chicken Enchiladas, by , is from Greenway Baptist Church 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!

Contributor:  
Contributor:  
Ethel Day

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tbsp. dried parsley
1/2 tsp. dried oregano
1/2 tsp. ground black pepper
1/2 tsp. salt, optional
1 (15 oz.) can tomato sauce
1/2 cup water
1 tbsp. chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10") flour tortillas
1 (12 oz.) jar taco sauce
3/4 cup shredded Cheddar cheese

Directions:
Directions:
Preheat oven to 350. In a medium, non-stick 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. Roll even amounts of the mixture in the tortillas. Arrange in a 9 x 13 baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

 

 

 

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