Chicken Enchilada Recipe

Our kids love Enchiladas and this Chicken Enchilada recipe is one of their favorites. There are many ways to make them and the recipe below has taken some short cuts to help everything come together faster. We make use of bottled taco sauce to add flavor while cutting down on cooking time and the filling mixture is made in one pan for easier cleanup.

This recipe gives you a basic filling mixture to go by. My husband likes to add a can of refried beans in the filling to give it a thicker texture. I like to add some chopped green onions and sliced black olives. There isn't a limit to what you can add or leave out. When my brother makes them he leaves out the sour cream and adds a cup of salsa for a zestier flavor. He likes to serve the sour cream on the side.

One thing you may want to pay attention to is completely coating the tops of the tortillas with the taco sauce. We have noticed that any uncovered areas of the tortilla will get dry and hard in the oven if it hasn't been coated.

Chicken Enchiladas Recipe

Ingredients:

4 skinless, boneless, chicken breast halves
Olive Oil
1 chopped onion
1 1/2 cups Cheddar cheese shredded
1/2 pint sour cream
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp cumin
1 - 15 oz. can tomato sauce
1/2 cup water
1 Tbls chili powder
1/2 Chopped Green Bell Pepper
1 tsp garlic powder or 1 clove garlic, minced
8 (10") flour tortillas
1 (12 oz.) jar taco sauce

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Preparation:

Preheat oven to 350 degrees F
Add a tablespoon of olive oil to a medium, non-stick frying pan over medium heat, and cook chicken until done.
Drain excess oil.
Add the chopped onion and green pepper, cook until just getting tender
Cut chicken into bite sized pieces and return to the skillet.
Add 1/2 cup Cheddar cheese, sour cream, oregano, parsley, black pepper and cumin.
Heat on stove until cheese is melted.
Stir in water, salt, tomato sauce, chili powder, garlic
Spoon even amounts of the mixture in the tortillas and roll them up.
Spread a few tablespoons of taco sauce evenly across bottom of a 9x13 inch baking dish. This will prevent them from sticking.
Place filled and rolled tortillas, seam side down, in baking dish.
Cover completely with taco sauce and 1 cup Cheddar cheese.
Bake uncovered in oven 20 minutes.

There is also an Easy Chicken Enchilada recipe listed in our Quick and Easy section. It uses different flavors of condensed soup to achieve a rich and creamy sauce for this dish.

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