Sunday, November 2, 2008

Chicken Enchiladas


2 skinless boneless chicken cubed
1 small onion chopped
½ cup sour cream
1 cup shredded cheddar cheese
1 tsp parsley
¼ tsp dried oregano
¼ tsp ground black pepper
7 oz tomato sauce
1/4 cup water
½ tsp chili powder
1 small green pepper chopped
1 clove garlic
4 - 6 flour tortillas (I like the flavoured ones)
6 oz salsa
Preheat oven to 175 C

Cook chicken until no longer pink and juices run clear. Drain excess fat and cube.

Add chicken, onion, sour cream, 1/2 cup cheddar cheese, parlsley, oregano and pepper to skillet and heat until cheese melts. Stir in tomatoe sauce, water, chili powder, green pepper and garlic.

Roll in even amounts into tortillas. Place in baking dish and cover with salsa and remaining cheese. Bake uncovered for 20 minutes.

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