chicken enchiladas
- Number of Servings: 9
Ingredients
4 skinless, boneless chicken breast halves1/2 pint sour cream1 cup shredded Cheddar cheese1 tablespoon dried parsley1/2 teaspoon dried oregano1/2 teaspoon ground black pepper1/2 cup water1 tablespoon chili powder1 1/2 teaspoon garlic powder9 (8-10 inch) flour tortillas15 ounce old el paso taco sauce3/4 cup shredded Cheddar cheese
1. Preheat oven to 350 degrees F (175 degrees C).
2. boil chicken breast until no longer pink. drain & shred.
3. In a medium, non-stick skillet over medium heat, combiine shredded chicken, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts.
4. Stir in sauce, water, chili powder, and garlic powder.
5. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with remaining sauce from pan and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
serves 9 people or you can cut in half after removing from oven & serve 18.
Number of Servings: 9
Recipe submitted by SparkPeople user NSSK06.
2. boil chicken breast until no longer pink. drain & shred.
3. In a medium, non-stick skillet over medium heat, combiine shredded chicken, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts.
4. Stir in sauce, water, chili powder, and garlic powder.
5. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with remaining sauce from pan and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
serves 9 people or you can cut in half after removing from oven & serve 18.
Number of Servings: 9
Recipe submitted by SparkPeople user NSSK06.
Nutritional Info Amount Per Serving
- Calories: 422.0
- Total Fat: 17.6 g
- Cholesterol: 95.2 mg
- Sodium: 471.8 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 2.0 g
- Protein: 34.9 g
Member Reviews