Chicken Enchiladas

Name: Chicken Enchiladas
Yield: 8 servings
Cuisine: American
Ingredients: 4 Skinless boneless chicken breast; 1 Onion chopped; 1/2 pints Sour cream; 1 cup Shredded cheddar cheese; 1 tbsp Dried parsley; 1/2 tsp Dried oregano; 1/2 tsp Ground black pepper; 1/2 tsp Salt; 1 can Tomato sauce; 1/2 cup Water; 1 tbsp Chili powder; 1/3 cup Chopped green bell peppers; 1 clove Garlic minced; 8 Tortillas; 1 1/2 jar of taco sauce; 3/4 cup Shredded cheddar cheese

Samantha Ann @cook_3798543

03/15/14

Samantha Ann @cook_3798543

03/15/14

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Ingredients

8 servings

4Skinless boneless chicken breast
1Onion chopped
1/2 pintsSour cream
1 cupShredded cheddar cheese
1 tbspDried parsley
1/2 tspDried oregano
1/2 tspGround black pepper
1/2 tspSalt
1 canTomato sauce
1/2 cupWater
1 tbspChili powder
1/3 cupChopped green bell peppers
1 cloveGarlic minced
8Tortillas
1 1/2 jarof taco sauce
3/4 cupShredded cheddar cheese

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Steps

1

Preheat oven to 350°F
2

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 skillet. Add 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.
3

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish pan. Cover with taco sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated over for 20 minutes. Cool 10 minutes before serving.