I invited a friend over for lunch today, and she mentioned that she likes Mexican food. So, I looked up a recipe for Chicken Enchiladas and found this one at allrecipes.com. It was really tasty, and I'll definitely make it again. This recipe reflects a few changes I made- cilantro instead of oregano, half of the tomato sauce & taco sauce the recipe called for...things like that. This recipe can definitely be altered to taste.
Sorry, I forgot to take a final product photo.
CHICKEN ENCHILADAS
4 skinless, boneless chicken breasts
1 onion, chopped
1/3 c. green pepper, chopped
1/2 pint sour cream
2 c. cheddar cheese, shredded
2 T. cilantro
1/2 tsp. black pepper
1/2 tsp. salt
7.5 oz. tomato sauce
1/2 T. chili powder
flour tortillas
6 oz. taco sauce
Boil chicken for about 20 minutes until cooked thoroughly.
Shred chicken and put in a large skillet.
Add the onion, green peppers, sour cream, 1 c. cheddar cheese, cilantro and pepper and salt
Heat until cheese melts.
Stir in tomato sauce and chili powder
Sorry, I forgot to take a final product photo.
4 skinless, boneless chicken breasts
1 onion, chopped
1/3 c. green pepper, chopped
1/2 pint sour cream
2 c. cheddar cheese, shredded
2 T. cilantro
1/2 tsp. black pepper
1/2 tsp. salt
7.5 oz. tomato sauce
1/2 T. chili powder
flour tortillas
6 oz. taco sauce
Boil chicken for about 20 minutes until cooked thoroughly.
Shred chicken and put in a large skillet.
Add the onion, green peppers, sour cream, 1 c. cheddar cheese, cilantro and pepper and salt
Heat until cheese melts.
Stir in tomato sauce and chili powder
Roll even amounts of the mixture in the tortillas.
Arrange in a large baking dish.
Cover with taco sauce and 1 c. cheddar cheese.
Bake at 350 for 20 minutes.
Cool 10 minutes before serving.
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