Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, chicken enchiladas. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look 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 well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Chicken Enchiladas is something which I have loved my entire life.

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

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