Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, chicken enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas. This will make your chicken FABULOUS and trust me, this makes all the difference in the taste of the enchilada!!!

Chicken Enchiladas is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Chicken Enchiladas is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook chicken enchiladas using 16 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Enchiladas:

1. Prepare 4 Skinless boneless chicken breast
2. Get 1 Onion chopped
3. Prepare 1/2 pints Sour cream
4. Prepare 1 cup Shredded cheddar cheese
5. Get 1 tbsp Dried parsley
6. Prepare 1/2 tsp Dried oregano
7. Make ready 1/2 tsp Ground black pepper
8. Prepare 1/2 tsp Salt
9. Prepare 1 can Tomato sauce
10. Prepare 1/2 cup Water
11. Get 1 tbsp Chili powder
12. Make ready 1/3 cup Chopped green bell peppers
13. Prepare 1 clove Garlic minced
14. Prepare 8 Tortillas
15. Take 1 1/2 jar of taco sauce
16. Make ready 3/4 cup Shredded cheddar cheese

Pour hot tomato sauce over the chicken enchiladas and top with cheese. These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own.

Instructions to make Chicken Enchiladas:

1. Preheat oven to 350°F
2. In a medium, non stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to skillet. Add 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 9x13 inch baking dish pan. Cover with taco sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated over for 20 minutes. Cool 10 minutes before serving.

Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. In this Chicken Enchiladas recipe, I used shredded chicken breast, but here's a few more ideas. Vegetarian enchiladas are great with refried beans or zucchini and cheese, then topped with sauce and more cheese.

So that’s going to wrap this up for this exceptional food chicken enchiladas recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!