Chicken Enchiladas
Contains statutory allergens: Milk / dairy, Gluten
Already have some of these ingredients in your fridge?
Open in the free Foodwin app to automatically subtract what you have at home and add only what's missing to your shared household grocery list.
Ingredients (16)
Tap to check off
Instructions (6)
Gather all ingredients and preheat the oven to 175 degrees C (350 degrees F).
Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.
Add onion, cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed.
Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a baking dish.
Top with taco sauce and remaining cheddar cheese.
Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.
