So, a while back I promised the enchilada recipe from our Mexican food night with our Italian friends (AKA: Guitar Hero party!). They are pretty easy to make, but can be a little sloppy during the assembly stage. Be sure to have a towel nearby! But the end result is delicious. Ok, here it is!
Chicken Enchiladas I
Prep Time: 30 minutes, Cook Time: 30 minutes
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded cheddar (I used asiago)
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
1 (15 oz) 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 oz) jar taco sauce
3/4 cup shredded cheddar cheese (again, I used asiago)
1. Preheat oven to 350 degrees F.
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain the 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. (Note: I simmered the mixture on the heat until the liquids thickened, maybe 10 minutes)
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish (NOTE: I also used the liquid from the chicken mixture to line the bottom of the pan to keep the tortillas from sticking. If you like crispy tortillas, I would not recommend lining the pan with sauce, but maybe use a non-stick spray). Cover the enchiladas with taco sauce and 3/4 cup cheese (I also used more of the chicken mixture's sauce on top off the enchiladas in addition to the taco sauce). Bake uncovered in the preheated oven for 20 minutes. Cool for 10 minutes before serving.
PS. This can be made a few hours in advance then refrigerated until you are ready to bake- which is perfect for entertaining!