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Chicken enchiladas

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Ingredients/Components

sour cream - 1/2 pt
water - 1/2 c
clove garlic, minced - 1 item
chili powder - 1 Tbsp
can tomato sauce - 1 oz
salt optional - 1/2 tsp
shredded Cheddar cheese - 1 c
onion, chopped - 1 item
ground black pepper - 1/2 tsp
dried oregano - 1/2 tsp
chopped green bell pepper - 1/3 c
dried parsley - 1 Tbsp
jar taco sauce - 1 oz
10-inch flour tortillas - 8 item
skinless, boneless chicken breast halves - 4 item

How to make chicken enchiladas:

Preheat oven to 350°F (175°C). In a medium, nonstick 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-inch 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.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

4.3

Average rating: 4.3, total votes: 7

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