Make Chicken Enchiladas in 5 Steps at Home

Ingredients

• 4 boneless chicken breast halves
• 1 onionchopped
• ½ cup sour cream
• 1¾ cup cheddar cheeseshredded
• 1 tbsp dried parsley
• ½ tsp Dried Oregano
• ½ tsp Black pepper powder
• 1½ cup tomato sauce
• ½ cup water
• 1 tbsp chilli powder
• ⅓ cup Capsicumchopped
• 1 garlic cloveminced
• 8 tortillas
• 1¼ cup taco or red enchilada sauce
• saltas needed

Let’s cook

1. In a non-stick pan, add the chicken breasts and cook until no longer pink. Once the juices run clear, drain the excess fat. Dice the chicken into cubes and add it back into the pan.

2. Add the chopped onion, sour cream, 1 cup of cheddar cheese, dried parsley, dried oregano and black pepper. Cook until the cheese melts. Then add salt, tomato sauce, water, chilli powder, capsicum and garlic.

3. Preheat the oven at 175° C. Place tortillas on a chopping board and add portions of cooked chicken mixture on it. Roll over the tortillas and place them in a baking dish.

4. Top with taco sauce and the remaining cheddar cheese. Bake for about 20 minutes and then set aside for 10 minutes to cool down.

5. Garnish with more cheese if needed. Serve hot with guacamole or chips and salsa.