Chicken Enchiladas

This is a recipe I’ve had for quite a while, but I don’t make it real often. Usually for company. It also works really well to make a double batch and freeze, then just add the sauce and cheese before baking.

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 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar enchilada or 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.
Cook the green pepper, onion, garlic, parsley, oregano, chili powder, and ground black pepper for a minute or two with the chicken.
Add the sour cream and cheddar cheese.
Heat until cheese melts. Stir in salt and tomato sauce.
Roll even amounts of the mixture in the tortillas. Arrange in 2 9×13 inch baking dishes or a 10×15 inch bar pan (with at least 1″ sides)
Cover with enchilada/taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Makes 8 servings.

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