Chicken Enchiladas I

SUBMITTED BY: Debbie Donham PHOTO BY: Adina

"This is a quick and easy recipe. Good for quick suppers."

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

2 skinless, boneless chicken breast halves
1/2 onion, chopped
1/2 cup sour cream
1/2 cup shredded Cheddar cheese
1-1/2 teaspoons dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon salt (optional)
1/2 (15 ounce) can tomato sauce
1/4 cup water
1-1/2 teaspoons chili powder
2 tablespoons and 2 teaspoons chopped green bell pepper
1/2 clove garlic, minced
4 (10 inch) flour tortillas
1/2 (12 ounce) jar taco sauce
1/4 cup and 2 tablespoons shredded Cheddar cheese

READ REVIEWS (876)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Jan. 16, 2008 by Patrick

I know many if you have found this recipe to produce a soupy mess if the water isn't cooked down. Please try my variation on the recipe: Omit: 1 (15 ounce) can tomato sauce 1/2 cup water 1 (12 ounce) jar taco sauce 1 tablespoon chili powder 1/2 pint sour cream Replace the ingredients above with the following: 1 can (10 oz) La Preferida Enchilada Sauce (Hot or Mild) 1 jar (16 oz) Frontera Grill Salsa (I like the Chipotle Salsa)

24 users found this review helpful

Reviewed on Nov. 8, 2003 by PackerBacker

This is a fabulous recipe!! Since I'm not one to follow recipes to a "T", I too made some modifications. Instead of the green pepper I use green chiles, more chili powder, and a few dashes of ground cayenne pepper to spice it up. I also use very little water and about half of the recommended tomato sauce. For a rich and creamy flavor, try adding a few tablespoons of cream cheese and some Monterey Jack--it's wonderful! I've also added refried beans to these enchiladas and they turned out great. Overall, this recipe needed some modifying to suit my tastes (I also used red enchilada sauce rather than salsa), but it's a good base for the best chicken enchiladas I've made yet!

22 users found this review helpful

Reviewed on Dec. 2, 2004 by RogueOnion

It was good. I recommend this recipe in conjunction with CRISCO(R) Chicken Enchiladas. Use the sauce from the other recipe and follow everything else in this recipe.

17 users found this review helpful

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