Chicken Enchiladas
This dish is a classic for a reason.
It's easy to make, and it's always a crowd-pleaser.
The combination of chicken, cheese, and spices is irresistible.
It's easy to make, and it's always a crowd-pleaser.
The combination of chicken, cheese, and spices is irresistible.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 onion, chopped
- 1 clove garlic minced
- 4 skinless, boneless chicken breast halves
- 1/2 teaspoon ground black pepper
- 1/2 cup water
- 1 cup shredded cheddar cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (optional)
- 1 tablespoon chili powder
- 1/3 cup chopped green bell pepper
- 3/4 cup shredded cheddar cheese
- 1 (15 ounce) can tomato sauce
- 1/2 pint sour cream
- 8 (10 inch) flour tortillas
- 1 (12 ounce) jar taco sauce
- Carbohydrate 47.1596013158169 g
- Cholesterol 583.584999914694 mg
- Fat 104.015819975131 g
- Fiber 3.17755004091127 g
- Protein 173.277614995134 g
- Saturated Fat 63.3377719838764 g
- Serving Size 1 1 recipe (1084g)
- Sodium 2737.78200000788 mg
- Sugar 43.9820512749056 g
- Trans Fat 6.73967499887284 g
- Calories 1833 calories
As a busy homemaker, I'm always looking for easy yet delicious recipes that can feed my family.
These chicken enchiladas fit the bill perfectly! They're a crowd-pleaser that always leaves everyone asking for more. The combination of tender chicken, melted cheese, and flavorful spices is simply irresistible.
Best of all, these enchiladas are incredibly easy to make. Simply prepare the filling, roll it up in tortillas, and bake until golden brown. They're perfect for a quick weeknight dinner or a casual gathering with friends.
So next time you're looking for a hassle-free recipe that will impress your guests, give these chicken enchiladas a try. They're sure to become a new family favorite.
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.
