Saturday, April 9, 2011

Chicken Enchiladas

I found this recipe on I love that website. Tons of good ideas, and it will even put together a shopping list for you! The only thing that I changed with this recipe was that I used a rotisserie chicken and shredded the breast meat with two forks for the enchiladas. I was sick and thought that eliminating a step would be nice. I also wanted the dark meat, and the carcass for homemade broth for chicken and dumplings the next night. It's nice to piggy-back meals like that whenever possible. It stretches a buck!

Chicken Enchiladas

Prep time: 30 min

Cook time: 30 min

Serves 8

You will need:

4 skinless, boneless chicken breast halves

1 onion, chopped

1/2 pint sour cream

1 3/4 cups Cheddar cheese- divided into a one cup portion and a 3/4 cup portion

1 T dried parsley

1/2 tsp. dried oregano

1/2 tsp. ground black pepper

1/2 tsp. salt (optional)

1 (15 oz.) can tomato sauce

1/2 cup water

1 T chili powder

1/3 cup chopped green pepper

1 clove garlic, minced

8 10 inch flour tortillas

1 12oz. jar taco sauce--FYI taco sauce doesn't come in a 12oz. jar, so go with the next size up.

  • Preheat oven to 350

  • Cook the chicken, or cheat like me and shred the chicken. Add the onion, sour cream, Cheddar cheese, parsley, oregano, 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 tortillas. Arrange in a 9x13 baking dish. Cover with taco sauce and 3/4 cups cheese. Bake uncovered for 20 minutes. Let stand to cool and set up for 10 minutes before serving.

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