Chicken Enchiladas I

My husband and I looooooove mexican food, and we were chatting about finding a good chicken enchilada recipe. I found modified this recipe from allrecipes.com.

http://allrecipes.com/recipe/8691/chicken-enchiladas-i/

Chicken Enchiladas I 


Ingredients 

4 skinless, boneless chicken breast halves
                                   
1 onion, chopped ( I would recommend 1/2 diced onion instead)      

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, or to taste

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  ( I added some more)

1 clove garlic, minced

8 (10 in) flour tortillas ( I couldn't find 10 in. tortillas, so I used 8 in.)

1 (12 oz) jar taco sauce ( I used Ortega taco sauce, medium)

3/4 cup shredded cheddar cheese

Directions 

1. Preheat oven to 350 degrees F.

2.  Trim and cut the 4 chicken breasts into small 1/2 inch cubes. Heat a medium, non-stick skillet over medium heat. Cook the chicken cubes until they are no longer pink and the juices run clear. Drain any excess fat.

3. Remove the chicken from the skillet and place on a plate/ cutting board. Shred the chicken, then place back into the skillet.

4. Add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper.
Heat until cheese melts. Stir in the salt, tomato sauce, water, chili powder, green pepper and garlic.

5. Roll even amounts of the mixture into the tortillas. Arrange into a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated oven for about 20 minutes. Cool for 10 minutes before serving.



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