Easy Enchiladas

I remember these for weeknight suppers.

Rating: 4 / 1 Review

Prep time: 30 -- Cook time: 30 -- Total time: 60

Yield: 8


4 boneless chicken breasts
1 chopped onion
1/2 pint sour cream
1 cup shredded cheddar
1 tablespoon parsley
1/2 teaspoon oregano
1/2 teaspoon pepper
1/2 teaspoon salt
1 15 ounce can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green pepper
1 clove minced garlic
8 10 inch flour tortillas
1 12 ounce jar taco sauce
3/4 cup shredded cheddar


Preheat oven to 350 degrees F.

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.

Add even amounts of the mixture in the tortillas and roll. Arrange in a 9 x 13 inch baking dish. Cover with taco sauce and cheddar. Bake uncovered for 20 minutes.