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.
Chicken Enchilada Recipe |
Recipe Type: Main
Author:
Prep time: 30 mins
Cook time: 1 hour 30 mins
Total time: 2 hours
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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 (15 ounce) can tomato sauce
- 1/2 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
- 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 set aside.
- In the same skillet used to cook the chicken; cook the green pepper, garlic and onions, till onions are translucent.
- Then add 1 cup Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder.
- Divide the mixture equally between 8 tortilla wraps. Arrange in a 9×13 inch baking dish and Cover with taco sauce and 1 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes.
- Cool 10 minutes before serving, and top with sour cream.
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