Chicken Enchiladas are a staple food in our house. They are loved by kids and adults alike. My dad always calls to see when I’m making them so he can plan his visits to match up with his favorite dinner night. With a quick preparation time and just 20 minutes in the oven, this is a perfect weekday meal for a family of four or five. Check out what they are saying about this recipe over at All Recipes:
“This is a quick and easy recipe. Good for quick suppers.”
You can also serve it with a side of rice or re-fried beans to stretch it out.
Ingredients
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint Daisy sour cream
1 cup shredded Kraft Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can Hunt’s tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) Aztec flour tortillas
1 (12 ounce) jar Old El Paso taco sauce
3/4 cup shredded Kraft Cheddar cheese
Instructions
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 9×13 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.
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Quick Tip: Use beef instead of chicken for a completely new flavor.
Thanks again to All Recipes for this zesty recipe.