Chicken Enchiladas

With me being half Mexican, I have grown up with a taste for Mexican food. My grandmother used to cook all kinds of Mexican food for me when I used to visit her in the summers growing up. One of my favorite dishes was cheese enchiladas but I also love chicken enchiladas. Here is a recipe I found that tastes delicious. I use the enchilada sauce rather than taco sauce simply because my grandmother always used it but the recipe originally states taco sauce. Enjoy!

This is the yummy sauce after adding most of the ingredients

I put aluminum foil around the pan so the enchiladas won't stick.

Just out of the oven

Chilcken Enchiladas

4 skinless, boneless chicken breast halves
1 onion, chopped
1 cup sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (10 ounce) enchilada sauce or taco sauce
3/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken 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 salt, tomato sauce, 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 Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Yield: 8 servings

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