Thursday, June 10, 2010

Chicken Enchiladas

This is one of the best dinners I have made in a LONG time!  They were SO good.  My daughter (who lives on macaroni and cheese) even spied it across the table and said, "I think I might like to try that"--she did and she liked it! 

The edges that weren't touched by the enchilada sauce got very crispy, almost like a chimichanga (without the deep frying!) Very yum!
1 lb. skinless, boneless chicken breast halves
1 onion
1 c. sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt 
1 (29 ounce) can tomato sauce
1 tablespoon chili powder
1 clove garlic, minced
8 (10 inch) flour tortillas 
1 can red enchilada sauce (I used medium)
3/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees.

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Meanwhile, combine onion and sour cream in a blender and puree.  Shred the chicken and return it to the skillet. Add the onion and sour cream mixture, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, chili powder, and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with enchilada sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated oven 20 minutes.

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