Chicken Enchiladas
Experience the delightful simplicity of our Chicken Enchiladas recipe, featuring tender chicken, soft flour tortillas, and a rich blend of Cheddar cheese and creamy taco sauce. Perfect for a cozy Mexican-inspired dinner at home!
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Servings: 8 Enchiladas
Ingredients
- 1 tablespoon of olive oil additional as necessary
- 4 halves of skinless boneless chicken breasts
- 1 onion finely chopped
- 1 ¾ cups of shredded Cheddar cheese separated
- ½ pint of sour cream
- 1 tablespoon of dried parsley
- ½ teaspoon of dried oregano
- ½ teaspoon of ground black pepper
- 1 15 ounce can of tomato sauce
- ⅓ cup of chopped green bell pepper
- 1 clove of garlic minced
- 1 tablespoon of chili powder
- ½ teaspoon of salt optional
- ½ cup of water optional
- 8 10 inch flour tortillas
- 1 12 ounce jar of taco sauce
Instructions
- Preparation and Preheating: Begin by assembling all necessary ingredients. Preheat your oven to a temperature of 350 degrees Fahrenheit (approximately 175 degrees Celsius).
- Cooking the Chicken: Heat the olive oil in a nonstick skillet over medium heat. Place the chicken in the skillet and cook until it is thoroughly done and the juices are clear, approximately 5 to 7 minutes per side. Once cooked, transfer the chicken to a cutting board and slice it into small cubes. Return the cubed chicken to the skillet.
- Creating the Filling: To the skillet with chicken, add the chopped onion, one cup of shredded Cheddar cheese, sour cream, dried parsley, dried oregano, and ground black pepper. Stir and cook over low heat until the cheese has completely melted. Following this, incorporate the tomato sauce, chopped green bell pepper, minced garlic, chili powder, and salt into the mixture. If the mixture appears too thick, add up to ½ cup of water to achieve the desired consistency.
- Assembling the Enchiladas: Spoon an adequate amount of the chicken mixture into each flour tortilla. Roll the tortillas securely and place them seam-side down in a 9x13-inch baking dish.
- Adding the Toppings and Baking: Pour the taco sauce evenly over the rolled enchiladas and sprinkle the remaining ¾ cup of Cheddar cheese on top. Bake in the preheated oven, uncovered, until the cheese is fully melted and bubbly, about 20 minutes.
- Serving: Allow the enchiladas to cool slightly before serving to ensure they maintain their structure when cut or served.
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