Chicken Enchiladas
2 Chicken Breasts
1 onion, chopped
1/2 pint sour cream
1 cup cheddar cheese, shredded
1 TB parsley
1 teas oregano
1/2 teas black pepper
1/2 teas salt
1 (15oz) can tomato sauce
1/2 cup water
1TB chili powder
1/3 cup green bell pepper, chopped
1 clove garlic, minced
Flour tortillas
1 jar enchilada sauce
3/4 cup cheddar cheese, shredded
1. Preheat oven to 350.
2. In a medium skillet, cook chicken until done. Drain excess fat.
3. Cube or shred chicken and return to skillet. Add onion, sour cream, cheddar cheese, parsley, oregano, and pepper. Heat until cheese melts.
1 onion, chopped
1/2 pint sour cream
1 cup cheddar cheese, shredded
1 TB parsley
1 teas oregano
1/2 teas black pepper
1/2 teas salt
1 (15oz) can tomato sauce
1/2 cup water
1TB chili powder
1/3 cup green bell pepper, chopped
1 clove garlic, minced
Flour tortillas
1 jar enchilada sauce
3/4 cup cheddar cheese, shredded
1. Preheat oven to 350.
2. In a medium skillet, cook chicken until done. Drain excess fat.
3. Cube or shred chicken and return to skillet. Add onion, sour cream, cheddar cheese, parsley, oregano, and pepper. Heat until cheese melts.
4. Stir in salt, tomato sauce, water, chili powder, green pepper, and garlic.5. Spoon even amounts of the chicken mixture in the middle of each tortilla. Arrange in a 9x13 inch baking dish, seam side down. Cover with enchilada sauce and cheddar cheese.
6. Bake uncovered for 20 minutes. Allow to cool for 10 minutes before serving.
7. Serve with sour cream, lettuce, onions, etc. as optional toppings.
We are going against the grain this year and having a Mexican Thanksgiving feast this year! Enchiladas, rice, beans!!! Turkey will be over the weekend!!!
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