Chicken Enchiladas recipe (Main Dish)


Yield: 8 servings

4   skinless, boneless chicken breast halves
1   onion, chopped
½ pints sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
½ teaspoons dried oregano
½ teaspoons ground black pepper
½ teaspoons salt (optional)
1   (15 ounce) can tomato sauce
½ cups water
1 tablespoon chili powder
1/3 cups chopped green bell pepper
1   clove garlic, minced
8   (10 inch) flour tortillas
1   (12 ounce) jar taco sauce
¾ cups shredded Cheddar cheese

Posted by Irene on Jan 16, 2008


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 ¾ cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

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