- 4 skinless, boneless chicken breast halves
- 1 onion, chopped
- 1 C. shredded cheddar cheese
- 1 T. parsley
- 1/2 tsp. oregano
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 1 (10 oz.) can enchilada sauce
- 2 C. salsa
- 1/3 C. chopped green bell pepper
- 1 clove garlic, minced
- 8 (10-in.) flour tortillas
- 3/4 C. shredded cheddar cheese
Preheat oven to 350 degrees; grease one 9" x 13" baking dish.
In a large skillet over medium heat, cook chicken until no longer pink and juices run clear; drain excess fat. Chop chicken and return to skillet. Add onion, cheese, and spices; heat until cheese melts. Stir in salt, sauce, salsa, green pepper, and garlic. Reserve 1 C. of this mixture.
Spoon even amounts of mixture onto tortillas; roll tortillas up. Arrange in prepared dish. Cover with reserved salsa/chicken mixture and sprinkle cheese over top. Bake, uncovered, for 20 minutes.
In a large skillet over medium heat, cook chicken until no longer pink and juices run clear; drain excess fat. Chop chicken and return to skillet. Add onion, cheese, and spices; heat until cheese melts. Stir in salt, sauce, salsa, green pepper, and garlic. Reserve 1 C. of this mixture.
Spoon even amounts of mixture onto tortillas; roll tortillas up. Arrange in prepared dish. Cover with reserved salsa/chicken mixture and sprinkle cheese over top. Bake, uncovered, for 20 minutes.
No comments:
Post a Comment