Chicken Enchiladas
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 return it to the skillet. Add the 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. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
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 return it to the skillet. Add the 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. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
- 1 clove garlic minced
- 1/2 teaspoon ground black pepper
- 1 onion, chopped
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 4 skinless, boneless chicken breast halves
- 1/2 pint sour cream
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (optional)
- 1 (15 ounce) can tomato sauce
- 1 tablespoon chili powder
- 1/3 cup chopped green bell pepper
- 8 (10 inch) flour tortillas
- 1 (12 ounce) jar taco sauce
- 3/4 cup shredded cheddar cheese
- Carbohydrate 4.97638766564187 g
- Cholesterol 64.53875 mg
- Fat 10.4144775001724 g
- Fiber 0.397193755113909 g
- Protein 21.0257643751955 g
- Saturated Fat 6.30650275002698 g
- Serving Size 1 1 Serving (114g)
- Sodium 333.382125012195 mg
- Sugar 4.57919391052797 g
- Trans Fat 0.709203125028079 g
- Calories 200 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- 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, sour cream, Cheddar cheese, parsley, oregano and ground black pepper and heat until cheese melts.
- Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
- Roll even amounts of the mixture in the tortillas and arrange in a 9x13 inch baking dish.
- Cover with taco sauce and 3/4 cup Cheddar cheese.
- Bake uncovered in the preheated oven 20 minutes.
- Cool 10 minutes before serving.
A warm and comforting dish, perfect for a cozy night in or a family gathering. Chicken Enchiladas are a classic Mexican dish that combines succulent chicken with a blend of cheese, spices, and a flavorful sauce. Encased in warm tortillas, these enchiladas are a delightful treat that will tantalize your taste buds.
The preparation is quite simple and enjoyable, making it a great recipe for home cooks of all levels. Start by preparing the chicken filling, which is a combination of tender chicken cubes, sautéed onions, and a delectable blend of seasonings. The filling is then generously spooned into soft tortillas, rolled up, and arranged in a baking dish. To complete the dish, a delectable sauce made with tomato sauce, chili powder, and green peppers is poured over the enchiladas, followed by a sprinkling of cheese. As the enchiladas bake in the oven, the flavors meld together, resulting in a symphony of tastes and textures.
When the enchiladas are perfectly golden and bubbling, they are ready to be served with your favorite toppings, such as salsa, sour cream, or guacamole. Accompanied by a crisp green salad or a refreshing beverage, these Chicken Enchiladas are sure to become a staple in your home cooking repertoire.
