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).
- 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.
Choosing Accompaniments
When rich dairy and melted cheese dominate a main dish, acidity provides necessary balance. Pair these baked rolls with a crisp cabbage slaw tossed in lime juice rather than heavy green salads. Steamed white rice seasoned with cilantro absorbs excess sauce on the plate without competing with the chili powder and oregano inside the filling.
Managing Temperature
Baking at 350 degrees Fahrenheit for 20 minutes ensures the internal contents reach a safe temperature while melting the top layer of cheddar without burning the flour tortillas. Allowing the pan to rest for 10 minutes before portioning lets the sauce thicken and prevents the rolled tortillas from sliding apart when transferred to plates.
Freezing and Make-Ahead Mechanics
Assemble the baking dish up to 24 hours in advance, keeping it tightly wrapped in plastic wrap in the refrigerator before baking. If freezing unbaked portions, omit the sour cream from the filling mixture because high-fat dairy tends to separate and turn grainy during the thaw cycle.
