Chicken Enchiladas

These chicken enchiladas are easy to make. Great recipe if you're looking for a family-pleasing tasty supper!


Mexican · Main Dishes · Enchilada Recipes · Chicken


Prep Time: 15 mins
Cook Time: 35 mins
Servings: 8
Total Time: 50 mins
Yield: 8 enchiladas

Ingredients

Ingredients List

  • 1 tablespoon olive oil, or as needed

  • 4 skinless, boneless chicken breast halves

  • 1 onion, chopped

  • 1 ¾ cups shredded Cheddar cheese, divided

  • ½ pint sour cream

  • 1 tablespoon dried parsley

  • ½ teaspoon dried oregano

  • ½ teaspoon ground black pepper

  • 1 (15 ounce) can tomato sauce

  • ½ cup water

  • ⅓ cup chopped green bell pepper

  • 1 clove garlic, minced

  • 1 tablespoon chili powder

  • ½ teaspoon salt (Optional)

  • 8 (10 inch) flour tortillas

  • 1 (12 ounce) jar taco sauce


Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side.

  3. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.

  4. Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, water, green pepper, garlic, chili powder, and salt.

  5. Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese.

  6. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.


Nutrition Facts (per serving)

Nutrition Facts
498 Calories
16g Fat
50g Carbs
27g Protein


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