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April 22nd, 2008

Mike’s Birthday Chicken Enchiladas

Disclaimer:  They aren't authentic, but they are good!  And the list of ingredients may be long, but it's mostly spices you probably have around the house.

  • 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 dried oregano
  • 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/salsa
  • 3/4 cup shredded Cheddar cheese

DIRECTIONS

  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. shredthe chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  3. Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 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.

For those that care, I copied and pasted this recipes from Allrecipes.com, the mecca of recipedom. 

Comments

Comment from Gary
Time: April 22, 2008, 6:25 pm

Put this on my list of things for you to feed me when we’re there!

Comment from Mike
Time: April 22, 2008, 8:45 pm

Who cares if they are authentic when they taste as good as they do!

Comment from Gary
Time: April 23, 2008, 9:01 am

Mike, married to a cook like that, how come you don’t weigh 800 pounds?

Comment from Emily
Time: April 23, 2008, 9:53 am

Remember, they are BIRTHDAY enchiladas. I make him eat vegetables the rest of the time! hehe

Comment from Gary
Time: April 23, 2008, 12:50 pm

Oh…..well,… I guess I’ll see you next April 11.

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