Enchiladas

Enchiladas

Ingredients:

5 Chicken Breasts

1 Medium Onion chopped

4+ c Shredded Cheddar Cheese

1 Tbs Parsley

1/2 Tsp Oregano

1/2 Tsp Black Pepper

1/2 Tsp Salt

1 1/2 can (15 oz) Tomato Sauce

1 Tbs Chili Powder

1 small can Green Chilies

1 Green bell pepper chopped

1 clove minced garlic (abt. 2 tbs)

2 Jars (12 oz) Taco Sauce

10-20 10" Flour Tortillas

Directions:

Oven: 350°F

Cook chicken in boiling water in a deep pan until fully cooked.

Drain water from the chicken and shred with two forks. (Very time consuming part of cooking...work those muscles!)

In the same pan on medium heat add the cooked and shredded chicken, onion, parsley, oregano, pepper, salt, tomato sauce, chili powder, green chilies, bell pepper, and garlic.

Once mixed well add 2 cups of shredded cheese.

Cook until sauce has cooked down some. 

Roll about 2 serving spoon fuls of filling into each tortilla.

     *Place filling towards the end of the tortilla. Rap up the end of the tortilla over the filling and quickly tuck the sides of the tortilla in towards the center. Continue to roll and tuck until complete.

Place filled tortilla in baking dish seem down.

Once finished cover filled tortillas with taco sauce and remaining cheddar cheese.

Bake uncovered for about 10 minutes or until cheese is melted.