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Chicken Enchiladas I

Reviewed: Feb. 28, 2013
What a wonderful recipe! I had never made chicken enchiladas before and wanted something simple that required little ingredients, this was perfect! I tweaked it a tad bit by forgoing the oregano, parsley, tomato sauce, water, and green pepper. The way I did it was poach thin skinless boneless chicken breasts, shredded them, I seasoned the chicken with chili powder, salt, cumin, and blackened seasoning, then sprayed a large skillet with nonstick spray, added the chicken and half a red onion. Cooked that for about 2 minutes than added the sour cream, 1tsp. minced garlic, salt, and Mexican blend cheese, Cooked that for about 5 minutes than filled 8 flour tortillas with an even amount of the filling and placed them on a baking dish sprayed with pam. Finally I added a can of enchilada sauce, sprinkled the rest of the Mexican blend cheese and since I didn't have much left, I shredded Colby jack cheese cooked for about 15 min and now I'm about to pull them out the oven. AWESOME RECIPE! :)
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