Chicken Enchiladas
Serves 4
Published in: newspaper
4 skinless -- boneless chicken breast halves
1 onion -- chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoons dried parsley
1/2 teaspoons dried oregano
1/2 teaspoons ground black pepper
1/2 teaspoons salt (optional)
1cantomato sauce (15 ounce)
1/2 cup water
1 tablespoons chili powder
1/3 cup chopped green bell pepper
1 clove garlic -- minced
8 flour tortillas (10 inch)
1 ja rtaco sauce (12 ounce)
3/4 cup shredded Cheddar cheese
Preheat oven to 350F. 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.
8 servings
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