easy chicken enchiladas

so i finally got around to defrosting that chicken.. 

(btw sobeys had skinless boneless chicken breast - 5 pack, buy 1 get one free, thats a $20 savings!! i will be looking out for those deals more often! free chicken? that never happens, anyways...)

so this recipe i found on allrecipes, you can find it here. 

it is very easy to make, fairly quick to make and the only suggestions i have is to not add the water in the recipe because it just makes it very well watery....

also, i just cut up the chicken into cubes and cooked it that way. 

this recipe makes well over the 8 servings it says. i was able to fill two 9x13 glass pans with 7 wraps each. (thats 14 wraps all together)  and i was also not being stingy on how much filling went into each wrap, they all got a very generous amount of enchilada filling. i needed two jars of taco sauce to cover both pans of enchiladas. 

so what you will need is: 

- 4 skinless, boneless chicken breast halves 

(i used 5 skinless boneless chicken breasts)

- 1 onion

- 2 cups sour cream

- 1 cup shredded cheddar cheese

- 1 tablespoon dried parsley

- 1/2 tablespoon dried oregano

- 1/2 teaspoon ground black pepper

-1/2 teaspoon salt (i left the salt out)

- 1 (15 ounce) can tomato sauce 

(hubby bought crushed tomatoes, worked just the same)

- 1 tablespoon chilli powder

-1/3 green bell pepper 

(left this out to, just because we dont care for green pepper..)

- 1 clove garlic, minced

- 8 (10 inch) flour tortillas

(i used 14 (10 inch) flour tortillas)

- 1 (12 ounce) jar taco sauce

(i used two)

- 3/4 cup shredded cheddar cheese

(we use marbled cheese) 

1. preheat oven to 350 F

2. in a medium, non stick skillet over medium heat cook cubed chicken until no longer pink and juices run clear. drain excess fat. add the onion, sour cream, marble cheese, parsley, oregano and ground black pepper. heat until cheese melts... 

(mix until you want to grab a spoon and eat it, thats how you know its ready...)

...stir  in crushed tomatoes, chilli powder, and garlic. 

3. roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

this is my little set up i got going to prepare the enchiladas

ENJOY!