Chicken Enchilada Recipe

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Chicken Enchiladas

 

I don’t have any Mexican restaurants close by so unless I am planning a trip out of town in order to have Mexican cuisine I am required to prepare it myself. It has been awhile since I had Chicken Enchiladas so I decided to give this Chicken Enchiladas Recipe a try. The original recipe called to mix the sour cream in with the chicken during preparation, but I decided to hold it out and use the sour cream as condiment on top of the Enchiladas which I think was a good choice. This is a pretty hefty recipe, and will serve eight. Most of the time involved with this Chicken Enchiladas Recipe, is cooking the chicken; other than that it is a simple recipe with a delicious combination of flavors.

 

cooking chicken Enchilada wraps Enchilada wrap

 

Chicken Enchilada Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 8
Ingredients
  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1 pint sour cream
  • 1 cup shredded Cheddar cheese
  • 1 tablespoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • 1 (15 ounce) can tomato sauce
  • ½ cup water
  • 1 tablespoon chili powder
  • 1 cup chopped green bell pepper
  • 3 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce
  • 1 cup shredded Cheddar cheese
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat.
  3. Cube the chicken and set aside.
  4. In the same skillet used to cook the chicken; cook the green pepper, garlic and onions, till onions are translucent.
  5. Then add 1 cup Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder.
  6. Divide the mixture equally between 8 tortilla wraps. Arrange in a 9x13 inch baking dish and Cover with taco sauce and 1 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes.
  7. Cool 10 minutes before serving, and top with sour cream.

 

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Comments

  1. Sheelbeel says:

    Wow do these ever looks good. I’ve never made enchiladas before but you have definitely peaked my interest! Thanks for sharing!

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