Saturday, October 24, 2009

Chicken Enchiladas

I've been craving for some Enchiladas for a few days and since I had some left over chicken from my potato roasted chicken and I had some homemade enchiladas sauce, homemade salsa and a tub of sour cream that I need to finish I decided to make some enchiladas thinking that hubs would come home for lunch since he had to work a little bit today.

Hubs didn't come home for lunch and I had a pan full of enchiladas. I was suppose to make potato roasted chicken again this time with two whole chicken because hubby invited one of his co worker home for dinner (he's single and he don't get to eat home cooked dinner often) and we were thinking of calling Uncle Richie and Aunt L over too. At about 5pm Uncle Richie came over and told me that they were starving and that they had ton of things too do so they won't be coming over for dinner. So I went in the kitchen and I saw the pan of enchilada and send them home to them with him so him and Aunt L can eat them since they were hungry then.

2 skinless, boneless chicken breast halves
1/2 onion, chopped
1/2 cup sour cream
1/2 cup shredded Cheddar cheese
1-1/2 teaspoons dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon salt (optional)
10 oz Enchilada Sauce
2 tablespoons and 2 teaspoons chopped green bell pepper
1/2 clove garlic, minced
4 (10 inch) flour tortillas
16oz Salsa
1/4 cup and 2 tablespoons shredded Cheddar cheese

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 enchilada sauce, green pepper, salsa 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.

Apparently I had more chicken than I thought so I had to make more. Since this is the first time I made enchiladas I didn't really know how to wrap it. Although it doesn't look that nice but I'm surprised it actually taste pretty good. Aunt L and Uncle Richie loved it and I told them to finish them before bringing home the pan :)..I will have to make some for hubs next time.


2crazydogs said...

First time is not bad at all. Sounds tasty just looking at the recipe. I made enchiladas only once, and I wrapped the tortilas like how we wrap a popiah. I see my SIL made them, she doesn't wrapped the sides in. So I don't know how it's exactly done right.

Sunshine said...

I didn't wrap the sides too because when we eat out they just fold it over and didn't wrap the side. I know burrito and chimichanga you wrap the side like popiah though.


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