I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, September 22, 2010

Chicken Enchilada

This is one of son Nathan's favorite recipe. So easy to make and very good. This is a great recipe to use your leftover chicken up. I am also adding the vegetarian version with picture along with the chicken version.

(serves 8)

*4 boneless, skinless, chicken breast halves
*1 yellow onion, chopped
*1/2 green pepper, chopped
*1 garlic clove, minced
*1 1/2 cups sour cream
*1 cup cheddar cheese, shredded
*1 tablespoon dried parsley
*1 teaspoon dried oregano
*1 teaspoon ground black pepper
*1/2 teaspoon salt
*1 tablespoon chili powder
*1 (15 ounce) can tomato sauce
*8 (10 inch) flour tortillas (use corn tortilla for gluten free)
*1 pint salsa (or 12 ounce jar)
*1 cup cheddar cheese, shredded

~In a medium skillet, cook chicken, onions, green peppers, & garlic over medium heat.
~Cook until chicken is no longer pink and juices run clear.
~Drain any excess fat.
~Preheat oven to 350 degrees.
~Cube or shred chicken and return it to the skillet.
~Drain any excess fat.
~Add sour cream, 1 cup cheddar cheese, parsley, oregano, chili powder, salt, & pepper.
~Heat until cheese melts.
~Stir in tomato sauce.
~Spoon even amounts of the mixture in the tortilla.
~Arrange tortilla's in a 9x13 inch pan, seam side down.
~Spread salsa over tortillas.
~Sprinkle 1 cup cheddar cheese over salsa.
~Bake uncovered for 20 minutes.
~Let cool 10 minutes before serving.

`Replace chicken with leftover turkey.

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