Cheesy Chicken Enchilada Delight

Name: Cheesy Chicken Enchilada Delight
Total time: 50 min
Ingredients: 15 ml olive oil, or as needed; 4 skinless, boneless chicken breast halves; 1 onion, chopped; 410 g shredded Cheddar cheese, divided; 120 ml sour cream; 15 ml dried parsley; 2.5 ml dried oregano; 2.5 ml ground black pepper; 425 g tomato sauce; 80 ml chopped green bell pepper; 1 clove garlic, minced; 15 ml chili powder; 2.5 ml salt; 120 ml water; 8 (25 cm) flour tortillas; 1 (340 g) jar taco sauce

Indulge in this delightful twist on classic chicken enchiladas, featuring tender chicken, creamy tomato sauce, and gooey cheese for a satisfying Mexican-inspired meal!

50 min

easy

498kcal

calories

50g

carbohydrates

72mg

cholesterol

16g

fat

fiber

27g

protein

saturated fat

1227mg

sodium

sugar

unsaturated fat

Dinner Mexican Inspired Mexican

Ingredients

15 ml olive oil, or as needed

4 skinless, boneless chicken breast halves

1 onion, chopped

410 g shredded Cheddar cheese, divided

120 ml sour cream

15 ml dried parsley

2.5 ml dried oregano

2.5 ml ground black pepper

425 g tomato sauce

80 ml chopped green bell pepper

1 clove garlic, minced

15 ml chili powder

2.5 ml salt

120 ml water

8 (25 cm) flour tortillas

1 (340 g) jar taco sauce

Directions

Step 1

Begin by preheating the oven to 175 degrees Celsius.

Step 2

In a nonstick skillet over medium heat, heat the olive oil. Add the chicken and cook until no longer pink and the juices run clear, about 5 to 7 minutes per side. Transfer the cooked chicken to a cutting board and slice it into cubes. Return the chicken to the skillet.

Step 3

Add the chopped onion, 235 g of the Cheddar cheese, sour cream, parsley, oregano, and black pepper to the skillet. Cook and stir over low heat until the cheese melts. Stir in the tomato sauce, green pepper, garlic, chili powder, and salt. Add water if the mixture needs to be thinned.

Step 4

Spoon the chicken mixture into the tortillas and roll them into enchiladas. Arrange the enchiladas, seam-side down, in a 22x33 cm baking dish.

Step 5

Top the enchiladas with taco sauce and the remaining 175 g of Cheddar cheese.

Step 6

Bake the enchiladas in the preheated oven, uncovered, until the cheese has melted, about 20 minutes. Let them cool briefly before serving.

Step 7

Serve and savor this cheesy chicken enchilada delight!