Chicken Enchiladas

Take paper and pen to write down all the ingredients and follow the preparation method.

How to make Chicken Enchiladas

Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.

Ingredients

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
⅓ cup chopped green bell pepper
1 clove garlic, minced
1 tablespoon chili powder
½ teaspoon salt (Optional)
½ cup water (Optional)
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce

Directions

First start by preheating the oven to 175°C (350°F).

Then heat the oil in a non-stick frying pan over medium heat. Then add the chicken and cook until it is no longer pink and the juices run clear, 5 to 7 minutes on each side.

Then move the chicken to a cutting board and cut it into cubes. Then put the chicken back in the frying pan.

Then add the onion, 1 cup of cheddar cheese, sour cream, parsley, oregano and black pepper. Then cook and stir over a low heat until the cheese has melted. Then add the tomato sauce, green pepper, garlic, chili powder and salt. Add water if necessary.

Then put the chicken mixture on the tortillas and roll them up to form enchiladas. Then arrange the enchiladas, seam-side down, in a 9×13-inch baking dish. Then top with the taco sauce and the remaining 3/4 cup of cheddar cheese.

Finally, bake in the preheated oven, uncovered, until the cheese has melted, about 20 minutes. Then let cool slightly before serving.