Sunday, November 16, 2008

Chicken Enchiladas (w/ red sauce)

Recipe from

4 boneless, skinless chicken breasts
1 onion, chopped
1/2 pint sour cream
1 c. cheddar cheese, shredded
1 Tbsp. dried parsley
1/2 tsp. dried oregano
1/2 tsp. black pepper
1/2 tsp. salt (opt)
1 (15 oz) can tomato sauce
1/2 c. water
1 Tbsp. chili powder
1/3 c. green pepper, chopped
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 oz) jar taco sauce
3/4 c. cheddar cheese, shredded

Preheat oven to 350 degrees. 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 baking dish. Cover with taco sauce and 3/4 c. shredded cheese. Bake uncovered in the preheated oven for 20 minutes. Cool 10 minutes before serving.

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