CookPal AI
Chicken Enchiladas

Chicken Enchiladas

Cost $18.5, save $12

Source: Recommended by CookPal

  • 35 Min
  • 8 Servings
  • $18.5

INGREDIENTS

  • Proteins

    • 🍗 4 skinless, boneless chicken breast halves

  • Vegetables

    • 🧅 1 onion, chopped
    • 1/3 cup chopped green bell pepper
    • 🧄 1 clove garlic, minced

  • Dairy

    • 🧀 1 3/4 cups shredded Cheddar cheese, divided
    • 🍶 1/2 pint sour cream

  • Pantry Staples

    • 1 tablespoon olive oil, or as needed
    • 1 tablespoon dried parsley
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground black pepper
    • 1 (15 ounce) can tomato sauce
    • 1 tablespoon chili powder
    • 🧂 1/2 teaspoon salt (Optional)
    • 💧 1/2 cup water (Optional)
    • 1 (12 ounce) jar taco sauce

  • Tortillas

    • 🌮 8 (10 inch) flour tortillas

STEPS

1

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).

2

Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.

3

Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green bell pepper, garlic, chili powder, and salt. Add water if needed.

4

Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish.

5

Top with taco sauce and remaining 3/4 cup Cheddar cheese.

6

Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

7

Serve and enjoy!

NUTRIENTS

Per 1 serving

🔥

498

Calories

  • 27
    Protein
  • 50
    Carbs
  • 16
    Fats

💡 For a slightly spicier version, add diced jalapeños or use spicy taco sauce.Make ahead: Prepare up to baking, cover tightly, and refrigerate up to 24 hours before baking.Use whole-wheat tortillas for added fiber and nutrients.