Chicken Enchiladas I

I love Mexican food but never have been a big fan of enchiladas. I think it's because I didn't like the way my Mom prepared them when I was little. I found this recipe on allrecipes.com, and it was very highly rated so I decided to give it a try. I made a few adjustments. Instead of green bell pepper, I used a small can of chopped green chilies. I also would not have added the water. The mixture became a little too watery for me after I did, and I had to use corn starch to thicken it back up. It was a perfect consistency before I added the water. Let me tell you, that this was one of the best recipes I have ever followed. It was delicious! Jon wanted to keep eating it after he was full just because it was so good. I also added extra cheese to both the filling and to the topping. Sorry about the poor quality of the photos. The lighting in our kitchen is horrible at night!

Chicken Enchiladas I
Prep: 30 min. ~ Cook: 30 min. ~ Total: 1 hour

4 skinless, boneless chicken breast halves
1 onion, chopped
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 (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
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
3/4 cup shredded Cheddar cheese

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

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.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

I served them with Spanish rice and pinto beans

I used these aluminum pans instead of a regular casserole dish because I already had these and they have lids and it made the clean-up much easier! :-)



  1. Oh, these look so good! We are big enchilada fans at our house. I think I will have to try out your recipe. Thanks for sharing.

  2. Mmmm..those look good! We love enchiladas here too! Now I feel like making them!

  3. Wow those look good! I would never think to try making them myself, thanks! And thanks for stopping by! I am following you back =)

  4. I'm going to give this recipe a try! We love enchiladas. How about a recpie for the spanish rice? I can never get it quite right!

  5. This recipe is awesome and definitely one that I recommend! I will post a recipe for Spanish rice sometime soon. That's one that I have had to practice a few times to get it right as well! :-)