Chicken enchiladas are a popular Mexican dish made by filling tortillas with shredded chicken and then rolling them up.
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Prep Time- 15 minutes Cook Time- 35 minutes Total Time- 50 minutes Servings- 8
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· 1 tablespoon olive oil · 4 skinless, boneless chicken breast halves · 1 onion, chopped · 1 ¾ cups shredded Cheddar cheese, divided · ½ pint sour cream · 1 tablespoon dried parsley · ½ teaspoon dried oregano · ½ teaspoon ground black pepper
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· 1 (15 ounce) can tomato sauce · ⅓ cup chopped green bell pepper · 1 clove garlic, minced · 1 tablespoon chili powder · ½ teaspoon salt (Optional) · ½ cup water (Optional) · 8 (10 inch) flour tortillas · 1 (12 ounce) jar taco sauce
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Gather all ingredients for making this delicious Chicken Enchiladas. Preheat the oven to 350 degrees F (175 degrees C).
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Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side.
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Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.
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Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts.
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Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed.
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Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish.
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Top with taco sauce and remaining 3/4 cup Cheddar cheese.
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Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes.
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Let cool briefly and serve it. Chicken enchiladas are often served with sides such as rice, beans, and guacamole.
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