Chicken Enchiladas

Mexican chicken enchiladas with cheese

Chicken Enchiladas

• 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

• 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 9x13 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.