For The Whole Family

Chicken Enchilada Casserole

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Chicken Enchilada Casserole
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
Ingredients
4 boneless, skinless Chicken breasts
1 onion (peeled and chopped)
1 cup Sour cream
1 ¾ cups shredded Cheddar cheese (divided)
1 tablespoon dried parsley
½ teaspoon dried oregano
salt (to taste)
freshly ground Black pepper (to taste)
15 ounces canned Tomato sauce
½ cup water
1 tablespoon Chili powder
1 clove garlic cloves (minced)
8 Flour tortillas (10" diameter)
12 ounces prepared enchilada sauce
0.333 cup chopped, green Bell pepper
4 scallions rinsed (to garnish)
6 cherry tomatoes (rinsed and halved)
How healthy are the main ingredients?
Sour creamparsleygarlic cloveoreganoChicken breastonion

Preparation steps

1.
Preheat oven to 350º F.
2.
Rinse the chicken under cold running water and pat dry with paper towels. In a medium, non-stick skillet set over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Finely dice the chicken and return it to the skillet. Add the onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, salt and pepper. Heat until cheese melts. Stir in tomato sauce, water, chili powder and garlic.
3.

Divide chicken filling evenly among the tortillas and roll up. Arrange the tortillas, seam side down, in a 9 x 13-inch baking dish. Cover with enchilada sauce and remaining Cheddar cheese. Bake uncovered for 20 minutes. Cool 10 minutes before serving. Transfer to serving plates and garnish with chopped bell peppers, scallions and halved tomatoes. Serve.