Chicken Enchiladas (We can NEVER have enough Mexican food!)

You might notice we girls LOVE Mexican food...and let's be honest, when you want something easy that doesn't take a ton of effort and is amazingly delicious...Mexican is where it's at!

We got together at Meagan's this week for some of her yummy Chicken Enchiladas. She got her recipe from allrecipes.com. We love this site for recipes because you can change the amount of servings and it will automatically update the amount of ingredients needed. Why haven't some other sites figured this out yet? It's super helpful! Here is the link to the original recipe:  http://allrecipes.com/Recipe/Chicken-Enchiladas-I/Detail.aspx Meagan, however made some changes based on customer reviews and below is her version:

For 8 servings

Ingredients
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce -- I substituted the tomato sauce for salsa
1/2 cup water -- I didn't include, didn't seem necessary
1 tablespoon chili powder -- I didn't have, so substituted the powder for paprika
1/3 cup chopped green bell pepper -- I used green peppers and chiles and taste tested it for the right amount
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce -- I substituted the taco sauce for enchilada sauce
3/4 cup shredded Cheddar cheese

Directions


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 the skillet. Add the 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. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

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Enjoy the week!1.   Preheat oven to 350.