Chicken Enchiladas I

» Chicken Enchiladas I
Chicken Enchiladas I


  • 1 onion, chopped
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce
  • 1/2 pint 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
  • 3/4 cup shredded Cheddar cheese


Heat oven to 350 degrees F.

Tak a medium, non-stick frying pan over medium heat, cook chicken when i will be as pink and juices run clear. Take and drain excess fat.Add cube of chicken with return it to the frying pan. Also add the onion, Cheddar cheese,sour cream, parsley, oregano then ground black pepper. Overheat after cheese melts. move the salt, tomato sauce, water, chili powder, green pepper then garlic.

After roll even amounts of the mixture in the tortillas. Order in a 9x13 inch baking dish. Then cover with taco sauce with 3/4 cup Cheddar cheese. Bake bared in the heated oven about 20 minutes. After cool  for 10 minutes then serving.

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