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Chicken Enchiladas I

SUBMITTED BY: Debbie Donham  PHOTO BY: Adina 

"This is a quick and easy recipe. Good for quick suppers."
Chicken Enchiladas I Recipe
RECIPE RATING:
This recipe has been rated 1,422 times with an average star rating of 4.5
Read Reviews (1,071)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr 30 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar taco sauce
  • 3/4 cup shredded Cheddar cheese

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  3. 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on jan. 16, 2008 by Patrick 
I know many if you have found this recipe to produce a soupy mess if the water isn't cooked... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on jan. 7, 2007 by One Sweet Shannon 
This is one of the favorite things I've made from this site. It was very time and labor... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on nov. 8, 2003 by PackerBacker 
This is a fabulous recipe!! Since I'm not one to follow recipes to a "T", I too made some... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on dec. 5, 2007 by Allison 
These are wonderful! I do make some modifications so they are more like the Mexican food I am... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on sep. 10, 2003 by 1BUSYMOMNTX 
I was very surprised at how good this recipe turned out! I had company over, and one of my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed on apr. 30, 2003 by NLNELMS 
The overall taste of this recipe is great. However, I made the recipe without reading the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on dec. 20, 2008 by JODY4W 
I, too used only 8 oz. tomato sauce and omitted the water. Only used 7 tortillas---more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on jun. 27, 2003 by LITTLEMICHELE 
We loved these enchiladas--my husband said these were the best he ever tasted. However, I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed on dec. 2, 2004 by DeafDogLover 
It was good. I recommend this recipe in conjunction with CRISCO(R) Chicken Enchiladas. Use... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed on dec. 24, 2003 by Esmee 
My family and I loved this recipe! A definite 'keeper!' MORE

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Nutritional Information
Chicken Enchiladas I

Servings Per Recipe: 8

Amount Per Serving

Calories: 498

  • Total Fat: 15.9g
  • Cholesterol: 72mg
  • Sodium: 1227mg
  • Total Carbs: 49.7g
  •     Dietary Fiber: 3.9g
  • Protein: 26.7g

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