Monday, June 7, 2010

Chicken Enchiladas

We tried a new recipe for chicken enchiladas a few weeks ago, and they were a huge hit. My husband said I should definitely make them again sometime. As an added bonus, they freeze very well, too! I made a few changes to the original recipe, which I found here. Here's my version:

Chicken Enchiladas
2 boneless, skinless chicken breasts (or use leftover cooked chicken)
1/2 onion, chopped
1/2 cup sour cream
1 cup grated cheddar cheese, divided
1 1/2 tsp parsley
1/4 tsp oregano
1/4 tsp pepper
1/4 tsp salt
1/2 cup of salsa (or more if you want)
1 1/2 tsp chili powder
2 Tbsp chopped green pepper (or red pepper)
1/2 clove garlic, finely chopped
4-6 tortillas
1/4 to 1/2 small jar enchilada sauce (or taco sauce)

Cook chicken in skillet until no longer pink. Shred it with 2 forks and return it to skillet. Add onion, sour cream, 1/2 cup cheese, salsa, spices, green pepper, and garlic. Cook together until cheese melts and mixture is bubbly. Put a few tablespoons in each tortilla, roll up tortillas, and arrange in a 9 x 13 inch dish. Spoon enchilada sauce over tortillas. Sprinkle with remaining cheddar cheese. Bake for 20 minutes in preheated 350 F oven. Serves 4-5

Tip: Make a double batch and freeze half! These freeze really well.

Freezing directions: Prepare enchiladas as directed, but do not spread enchilada sauce or remaining cheese on top. Cover and freeze. To make, take frozen or thawed enchiladas, cover with enchilada sauce, sprinkle cheddar cheese on top, and bake in 350 F oven for 30 minutes, or until hot.

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