| Chicken Enchiladas |
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 4 people
Ingredients
- 2 skinless, boneless chicken breast halves
- 1 chopped green bell pepper
- 2 cloves of garlic
- 1/2 an onion
- 1/3 cup of sour cream
- 1/2 cup of cream of chicken soup
- 1 can of black beans
- 1/4 cup shredded Cheddar or colby jack cheese ( you can use more if you like or try grated pepper jack cheese)
- 1/2 cup of feta cheese or mexican cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 tablespoon chili powder
- 6 (10 inch) flour tortillas
- 1 can (15 ounce) of tomato sauce
- 1 (12 ounce) jar of taco sauce or salsa
Instructions
- Boil chicken with 2 cloves of garlic and chopped onions until well cooked (no longer pink).
- Preheat Oven to 350F
- Shred the chicken and put it in a bowl (Drain the leftover chicken stock and freeze it for later use). Add the tomato sauce, sour cream, cheese, oregano, chili powder, cream of chicken soup, garlic powder, ground black pepper, black beans and green pepper. Mix well.
- Spray a baking dish with cooking spray. Roll even amounts of the mixture in the tortillas and arrange in the baking dish. Cover with the taco sauce or salsa and the rest of the cheese (1/4 cup). Bake uncovered in the preheated oven 20 minutes. Cool for few minutes before serving.
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