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!
Ingredients
- 4 skinless, boneless white meat chicken breast halves
- 1 red onion, chopped
- 1 cup(s) sour cream
- 1 cup(s) shredded Cheddar cheese
- 1 tablespoon(s) dried parsley
- 1/2 teaspoon(s) dried oregano
- 1/2 teaspoon(s) ground black pepper
- 15 ounce(s) can stewed tomatoes
- 4 floz water
- 1 tablespoon(s) chili powder
- 1/3 cup(s) chopped green bell pepper
- 1 clove garlic, minced
- 8 (10-inch) flour tortillas
- 24 tablespoon(s) taco sauce
- 3/4 cup(s) shredded Jack Cheeses
Instructions
- 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.
Nutrition
Calories: 4282.99kcalCarbohydrates: 407.54gProtein: 235.59gFat: 195.55gSaturated Fat: 89.96gCholesterol: 754.6mgSodium: 12978.91mgFiber: 19.59gSugar: 73.08g
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