- 1 tablespoon olive oil
- 2 cooked chicken breasts, shredded
- 1 onion, diced
- 1 green bell pepper, diced
- 1 1/2 cloves garlic, chopped
- 1 cup cream cheese
- 1 cup shredded Monterey Jack cheese
- 1 (15 ounce) can tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon dried parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 8 (10 inch) flour tortillas
- 2 cups enchilada sauce
- 1 cup shredded Monterey Jack cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.
- Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
- Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.
03/20/2017
recipepes.com
Homemade Chicken Enchiladas, recipe
PT15M
PT1H
5
455 calories
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