Chicken Enchiladas Recipe

Chicken Enchiladas

These are delicious right out of the oven or warmed up in the microwave or oven the next day as leftovers. Recipe for home made taco sauce can be found here.

Ingredients
2lb / 900g Chicken Breast or Thighs
1 Medium-Large Onion, Diced
2 cup / 500ml Shredded Cheddar Cheese
1 tbsp / 15ml Dried Parsley
½ tsp / 2.5ml Dried Oregano
½ tsp / 2.5ml Black Pepper
½ tsp / 2.5ml Salt
15oz / 450ml Tomato Sauce
½ cup / 125ml Water
1 tbsp / 15ml Chili Powder
⅓ cup / 80ml Green Bell Pepper, Chopped
3 Cloves Garlic, Minced
5-7 Large Tortillas
About 12 oz / 350ml Taco Sauce
1 tbsp / 15ml Vegetable Oil

Instructions

1. Preheat oven to 350°
2. Cube the chicken and begin cooking it in a wok or frying pan on medium-high heat with about 1 tbsp / 15ml vegetable oil.
3. While the chicken is cooking, dice the onion and chop the pepper. Set aside 1 cup / 250ml cheese. Don’t forget to stir the cooking chicken every minute or two. 
4. Fully cook the chicken and drain the excess liquid. Add the chicken and all of the ingredients other than the taco sauce, tortillas, and cheese that was set aside to the wok/frying pan. Cook on medium heat until cheese is melted and all the ingredients are mixed.
5. Take a medium-large baking pan and fill tortillas with the mixture. Roll them and fill the baking pan with the sauce filled tortillas. Top the rolled tortillas in the pan with the taco sauce and cheese that was set aside. Bake for 20 minutes.