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IMG 0497 | Simmer & Sage

Chicken and Cheese Enchiladas

Tender chicken with onions and bell peppers in a rich, tangy tomato salsa, smothered with sharp cheddar cheese
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1.5 lbs. boneless, skinless chicken breast
  • 8 10-inch flour or corn tortillas
  • 1 15 oz. can of tomato sauce
  • 1 12 oz. jar of taco sauce
  • 1 yellow onion diced
  • 1 green bell pepper diced
  • 1 cup sour cream
  • 3 cups sharp cheddar cheese grated and divided
  • 1 Tbsp. dried parsley
  • 1/2 tsp. dried oregano
  • 1/2 tsp. black pepper
  • 1/2 tsp. salt
  • 1 Tbsp. chili powder
  • 1/4 cup + 2 Tbsp. vegetable oil divided
  • 1 clove garlic minced
  • 1/2 cup water

Instructions
 

  • Preheat oven to 375 degrees.
  • Cook the chicken over medium heat in a nonstick skillet, until it is no longer pink in the center and the juices run clear. Remove the chicken onto a cutting board and shred it with forks.
  • To the skillet, add 2 Tbsp. of oil, onion, green pepper and garlic. Cook until sizzling, about 1 minute. Stir in the sour cream, 1 cup cheddar cheese, parsley, oregano, chili powder, salt and pepper. Heat until the cheese melts. Add the water and tomato sauce and stir until combined. Remove from heat and add the chicken back in.
  • Heat the remaining 1/4 cup of oil in a clean skillet over medium heat. Drop the tortillas into the oil and fry until golden on both sides, about 1-2 minutes per side. Remove onto a paper towel-lined plate.
  • Coat the bottom of a 9x13 baking dish with a thin layer of taco sauce. Roll even amounts of the chicken mixture in the tortillas and arrange them in the baking dish. Cover tortillas with remaining taco sauce and 2 cups of cheddar cheese. Bake for 20 minutes. Cool 10 minutes before serving.
Keyword chicken, dinner
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