Description
This is a quick and easy recipe. Good for quick suppers.
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 onion, chopped
- ½ pint sour cream
- 1 cup shredded Cheddar cheese
- 1 tablespoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- ½ teaspoon salt (Optional)
- 1 (15 ounce) can tomato sauce
- ½ cup water
- 1 tablespoon chili powder
- ⅓ cup chopped green bell pepper
- 1 clove garlic, minced
- 8 (10 inch) flour tortillas
- 1 (12 ounce) jar taco sauce
- ¾ cup shredded Cheddar cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear
- 5 to 7 minutes per side.
- Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.
- Add onion
- 1 cup Cheddar cheese
- sour cream
- parsley
- oregano
- and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce
- water
- green pepper
- garlic
- chili powder
- and salt.
- Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas
- seam-side down
- in a 9×13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese.
- Bake in the preheated oven
- uncovered
- until cheese has melted
- about 20 minutes. Cool 10 minutes before serving.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 8