Chicken Enchiladas
Chicken enchiladas are a classic Mexican dish featuring tender, seasoned chicken wrapped in soft tortillas and drenched in a flavorful sauce, often topped with cheese. Known for their comforting and satisfying nature, they combine bold, savory flavors with a rich, melt-in-your-mouth texture.
Ingredients
- 1 tablespoon olive oil, or as needed
- 4 skinless, boneless chicken breast halves
- 1 onion, chopped
- 1¾ cups shredded Cheddar cheese, divided
- ½ pint sour cream
- 1 tablespoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 1 (15 ounce) can tomato sauce
- ⅓ cup chopped green bell pepper
- 1 clove garlic, minced
- 1 tablespoon chili powder
- ½ teaspoon salt (Optional)
- ½ cup water (Optional)
- 8 (10 inch) flour tortillas
- 1 (12 ounce) jar taco sauce
Instructions
- Collect all the ingredients and preheat your oven to 350°F (175°C) to get ready for baking. This ensures your dish will cook evenly and reach the perfect temperature for a delicious outcome.
- Warm oil in a nonstick skillet over medium heat. Add the chicken and cook for 5 to 7 minutes on each side, until fully cooked and the juices run clear. Remove the chicken, chop it into cubes, and then return it to the skillet to finish cooking. This step ensures the chicken is perfectly tender and flavorful.
- Stir in the onion, 1 cup of Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook over low heat, stirring until the cheese is fully melted. Then, add the tomato sauce, green pepper, garlic, chili powder, and salt, mixing well. If the mixture feels too thick, add a splash of water to reach the desired consistency. This step creates a creamy, flavorful base for your enchiladas.
- Spoon the chicken mixture onto the tortillas and roll them up tightly into enchiladas. Place them seam-side down in a 9x13-inch baking dish, ensuring they are neatly arranged for even cooking. This step prepares the enchiladas for baking, helping them stay intact while absorbing all the delicious flavors.
- Pour the taco sauce over the rolled enchiladas and sprinkle with the remaining 3/4 cup of Cheddar cheese. This adds a flavorful, cheesy topping that will melt into a golden, savory crust as it bakes.
- Bake the enchiladas in the preheated oven, uncovered, for about 20 minutes, or until the cheese is melted and bubbly. Allow them to cool for a few minutes before serving, so the flavors set and the dish is ready to enjoy.
- Dish out the enchiladas and savor every bite! Enjoy the rich, melted cheese and savory filling as you indulge in this comforting meal.