I received several comments last week asking about the recipe for the Enchiladas I made. So, here ya go:
4 skinless, boneless chicken breast halves
1 can chicken broth
1 onion, chopped
1/2 pint sour cream
1 tbsp. dried parsley
1 tbsp. dried oregano
1/2 tsp. ground black pepper
1/2 tsp. salt (optional)
1 clove garlic, minced
1 (4oz.) can chopped mild chilies
2 tbsp. chili powder
1 (10 oz.) can enchilada sauce
1 (15oz.) can tomato sauce
1 tsp. garlic powder
1 tsp. onion powder
8 (10”) flour tortillas
1 (16oz) pkg. shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a sauce pan, poach chicken in chicken broth. Optional: Add seasonings of choice. Shred with two forks. Can be done ahead of time.
Saute onion and garlic with some olive oil. Add shredded chicken, sour cream, approximately 1 c. cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts. Stir in salt, 1 tbsp. chili powder, and green chilies.
Roll even amounts of the mixture in the tortillas. Optional: Spread 1 tbsp. salsa over the mixture before rolling tortillas. Arrange in a 9x13 inch baking dish.
In medium bowl, mix enchilada sauce, tomato sauce 1 tbsp. chili powder, garlic powder, and onion powder.
Cover tortillas with sauce mix and sprinkle with remaining cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
***The rolled torillas can be rolled up and then frozen to be made at a different time. Just add enchilada mix and cheese, and bake. These are also very good re-heated as leftovers.