Chicken Enchilada Recipe

Ingredients:

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

 

 

Preparation:

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