Monday, March 25, 2013

Chicken Enchiladas

I have no idea where I got this recipe, but I've been making it from memory for so many years, I'm going to go ahead and call it mine.  If I got it from you, please step up and let me know!  It's a good thing to make when you don't know what else to make, because it's fast, simple and really tasty, and you probably have most of the ingredients on hand.

Chicken Enchiladas
by, Me.

2 large cans cooked chicken
1 cup light sour cream
1 cup shredded cheddar
1 tbsp dried parsley
1/2 tsp dried oregano
1/2 tsp black pepper
1/2 tsp salt
1 8-oz can tomato sauce
1 tbsp chili powder
1 clove garlic, minced
8 tortillas
1 jar taco sauce
3/4 cup shredded cheddar

Preheat oven to 350F.  Add chicken to a skillet on medium-high heat with sour cream, cheddar, parsley, oregano and pepper.  Heat until cheese melts.  Stir in salt, tomato sauce, chili powder and garlic until fully mixed and bubbling.  Stir pretty constantly.  Remove from heat.  Lightly coat a 9x13" baking dish with cooking spray.  Roll even amounts of the filling into tortillas and arrange in the dish.  Cover with desired amount of taco sauce and cheese.  Bake uncovered 20 minutes.  Allow to cool 10 minutes and serve.

Also amazing reheated, maybe even better.  You could also add chopped onions, green or red peppers, jalepenos to the filling, as well.  I usually serve it with yellow rice.

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