Chicken Enchiladas I

By Cathie davidson

Ingredients

• 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 small jar Frontega grill salsa
• 1 tablespoon chili powder
• 1 4 oz can chopped green chilies
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (10 ounce) can or jar of enchilada sauce
• 3/4 cup shredded Cheddar cheese

Details

Servings 8
Preparation time 30mins
Cooking time 90mins
Adapted from allrecipes.com

Preparation

Step 1

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

In a medium, non-stick skillet over medium heat, Saute Onion until soft. Poach chicken in poultry seasoning, cumin, minced garlic, tomato sauce and Chicken broth until no longer pink and juices run clear. Drain excess fat and shred. Return Onion to the skillet. Add sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, salsa, chili powder, chilies 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.

You can make filling 1 day in advance and just assemble and cook.