A Simple Recipe for Chicken Enchilada

Another Mexican dish that I like besides the Chili Relleno is the Chicken Enchilada. This is the alternate dish that I will order, if the Mexican restaurant where we are dining is using canned peppers instead of freshly roasted chilis. The following recipe from allrecipes.com attracted my attention because of its simplicity. If you have leftover baked chicken, you can used it instead of the boneless Chicken breast listed.

Ingredients

4 skinless, boneless chicken breast halves

1 onion, chopped

1/2 pint sour cream

1 cup shredded Cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon ground black pepper

1/2 teaspoon salt (optional)

1 (15 ounce) can tomato sauce

1/2 cup water

1 tablespoon chili powder

1/3 cup chopped green bell pepper

1 clove garlic, minced

8 (10 inch) flour tortillas

1 (12 ounce) jar taco sauce

3/4 cup shredded Cheddar cheese

Procedure

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.

3. Add the onion, sour cream, Cheddar cheese, parsley, and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

4. 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. Bon Apetit!