Tuesday, July 31, 2012

Cheesy Chicken Enchiladas

You'll Need:

4 skinless, boneless chicken breast halves
1 onion, chopped
2 cups sour cream
2 cups 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
Diced Avacado (optional)
Lime wedges and hot sauce


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. Cube the chicken and return it to the skillet. Add the onion, 1 cup sour cream, 1 cup of the 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. Cover with taco sauce and 1 cup of remaining cheddar cheese. Bake
uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving,
and add dollop of sour cream on top. Optional: Add diced avocado to top, and squeeze lime on top.


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