How to Make Chicken Enchiladas
Preheat your oven to 350°F (176ºC)., Set out a 13" by 9" baking dish. , Cook the chicken over medium heat in a non-stick pan., Transfer the chicken to a cutting board and cube it., Return the chicken to the frying pan. , Add the onion, sour cream...
Step-by-Step Guide
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Step 1: Preheat your oven to 350°F (176ºC).
Coat the pan in 2 tbsp. of vegetable oil and cook 4 skinless halved boneless chicken breasts until the juices run clear and the meat is no longer pink.
This should take about 6-8 minutes.
When you're done, drain the excess fat from the pan. , Cut it into 1/2" chunks. ,, Add 1 chopped onion, 8 oz. of sour cream, 8 oz. of shredded cheddar cheese, 3/4 cup of shredded cheddar cheese, 1 tbsp. of dried parsley, and 1/2 tsp. of dried oregano to the pan. , This should take at least 2-3 minutes. , Stir in 1/2 tsp. of salt, 15 oz. of tomato sauce, 4 oz. of water, 1 tbsp. of chili powder, 1/3 cup of chopped green bell pepper, and 1 clove of minced garlic to the rest of the ingredients.
Stir them for 1-2 minutes until they're completely combined. ,,, Smooth it out so the tortilla can be rolled more easily. ,, Repeat the same steps to fill and roll all of the tortillas. , Place them in the dish seam-side down so they don't unravel during the cooking process. , Distribute 12 oz. of spicy taco sauce over the enchiladas. ,,,, -
Step 2: Set out a 13" by 9" baking dish.
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Step 3: Cook the chicken over medium heat in a non-stick pan.
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Step 4: Transfer the chicken to a cutting board and cube it.
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Step 5: Return the chicken to the frying pan.
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Step 6: Add the onion
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Step 7: sour cream
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Step 8: cheese
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Step 9: parsley
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Step 10: oregano
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Step 11: and pepper to the pan.
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Step 12: Heat the combined ingredients over medium heat until the cheese melts completely.
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Step 13: Stir in the salt
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Step 14: tomato sauce
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Step 15: chili powder
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Step 16: green pepper and garlic.
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Step 17: Remove the frying pan from the burner.
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Step 18: Lay a tortilla on your cutting board.
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Step 19: Spoon about 1/4 cup of the chicken mixture into the center of the tortilla.
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Step 20: Roll the tortilla.
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Step 21: Fill the remaining 7 tortillas with chicken and roll them.
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Step 22: Place the tortillas in the baking dish.
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Step 23: Pour the taco sauce evenly over the 8 enchiladas.
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Step 24: Top the taco sauce with 3/4 cup of shredded cheese.
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Step 25: Bake the dish uncovered for 20 minutes.
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Step 26: Remove the pan from the oven and allow the enchiladas to cool for 10 minutes.
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Step 27: Serve the enchiladas while they are still warm.
Detailed Guide
Coat the pan in 2 tbsp. of vegetable oil and cook 4 skinless halved boneless chicken breasts until the juices run clear and the meat is no longer pink.
This should take about 6-8 minutes.
When you're done, drain the excess fat from the pan. , Cut it into 1/2" chunks. ,, Add 1 chopped onion, 8 oz. of sour cream, 8 oz. of shredded cheddar cheese, 3/4 cup of shredded cheddar cheese, 1 tbsp. of dried parsley, and 1/2 tsp. of dried oregano to the pan. , This should take at least 2-3 minutes. , Stir in 1/2 tsp. of salt, 15 oz. of tomato sauce, 4 oz. of water, 1 tbsp. of chili powder, 1/3 cup of chopped green bell pepper, and 1 clove of minced garlic to the rest of the ingredients.
Stir them for 1-2 minutes until they're completely combined. ,,, Smooth it out so the tortilla can be rolled more easily. ,, Repeat the same steps to fill and roll all of the tortillas. , Place them in the dish seam-side down so they don't unravel during the cooking process. , Distribute 12 oz. of spicy taco sauce over the enchiladas. ,,,,
About the Author
Ashley Bell
Enthusiastic about teaching lifestyle techniques through clear, step-by-step guides.
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