Homemade Chicken Enchiladas |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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These enchiladas are great. Even my 5 year old loves them! Ingredients:
1 tablespoon olive oil |
2 cooked chicken breasts, shredded |
1 onion, diced |
1 green bell pepper, diced |
1 1/2 cloves garlic, chopped |
1 cup cream cheese |
1 cup shredded monterey jack cheese |
1 (15 ounce) can tomato sauce |
1 tablespoon chili powder |
1 tablespoon dried parsley |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
8 (10 inch) flour tortillas |
2 cups enchilada sauce |
1 cup shredded monterey jack cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
3. Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
4. Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.
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