Chicken Enchiladas

This chicken enchilada recipe with tender chicken, creamy tomato sauce, tortillas and lots of cheese makes an easy Mexican meal that's sure to please!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 498 Calories

Ingredients

• 1 onion, chopped
• 1 clove garlic, minced
• 4 skinless, boneless chicken breast halves
• 1 (15 ounce) can tomato sauce
• 1 tablespoon dried parsley
• 1 tablespoon chili powder
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 1 tablespoon olive oil, or as needed
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 teaspoon dried oregano
• 0.5 cup water
• 1.75 cups shredded Cheddar cheese, divided
• 0.33333334326744 cup chopped green bell pepper
• 0.5 pint sour cream

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side.

Step 3

Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.

Step 4

Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese.

Step 5

Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

Step 6

Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed.