Cheesy Chicken Enchilada
Feeling cheesy? This is the yummy chicken enchilada recipe you've been searching for. Don't make a run for the border -- make a run for your kitchen. You'll simply love it!
At a glance
4 skinless, boneless white meat chicken breast halves 1 red onion, chopped 1/2 pint sour cream 1 cup shredded Cheddar cheese 1 tbsp. dried parsley 1/2 tsp. n dried oregano 1/2 tsp. ground black pepper 1 (15 oz) can stewed tomatoes 1/2 cup water 1 tbsp. chili powder 1/3 cup chopped green bell pepper 1 clove garlic, minced 8 (10 inch) flour tortillas 1 (12 oz.) jar taco sauce 3/4 cup shredded Jack Cheeses
Preheat oven to 350 degrees. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink. Cut chicken into cubes 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 stewed tomatoes, 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 Jack cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
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