Chicken Enchiladas

Mexican chicken enchiladas with cheese

Chicken Enchiladas

Prep Time : 40 Minutes

Cook Time : 30 Minutes

Ingredients :

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

Directions :

• Preheat oven to 350 degrees F (175 degrees C).
• 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 9×13 inch baking dish.
• Cover with taco sauce and 3/4 cup Cheddar cheese.
• Bake the chicken enchiladas uncovered in the preheated oven 20 minutes.
• Cool the chicken enchiladas for 10 minutes before serving.