Chicken Enchiladas

Chicken and a creamy tomato sauce are rolled up in tortillas for this chicken enchiladas recipe-very quick to assemble!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 498 Calories

Ingredients

• ½ cup water
• ½ teaspoon salt (Optional)
• ½ pint sour cream
• ½ teaspoon ground black pepper
• 1 onion, chopped
• 1 cup shredded Cheddar cheese
• 1 clove garlic, minced
• 4 skinless, boneless chicken breast halves
• ½ teaspoon dried oregano
• 1 (15 ounce) can tomato sauce
• ¾ cup shredded Cheddar cheese
• 1 tablespoon dried parsley
• 1 tablespoon chili powder
• ⅓ cup chopped green bell pepper
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.