Dan’s Chicken Enchiladas

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Serves: 5,Yield: 16enchiladas
  • About This Recipe

    “This is my father’s receipt. We like to top each with some sour cream, salsa, shredded lettuce and diced tomato. Very good 😉 and can be made with any meat you prefer.”

    Ingredients

  • 1lbboneless skinless chicken breast, diced
  • 1smallonion, minced
  • 1tablespoonminced garlic
  • 1tablespoonoregano
  • 1tablespoonbasil
  • 1tablespoonparsley
  • 1teaspoon chili powder or 1teaspooncayenne
  • salt and pepper
  • 16mediumflour tortillas
  • 1lb mozzarella cheese or 1lbmonterey jack cheese, shredded
  • Directions

  • Preheat oven to 350°F.
  • Brown chicken in pan.
  • Add the onion and garlic and sweat them.
  • Add oregano, basil, parsley, and chili powder.
  • Add salt and pepper if you wish.
  • Stir until well blended.
  • Set aside to cool for about 5 minutes.
  • Spoon a little filling into each tortilla and add half as much cheese to each; roll up and place into a baking pan.
  • Spread the rest of the cheese on the top.
  • Bake until cheese is bubbly and browns on the edges.
  • Reviews

  • “Excellent blend of spices.. I used corn tortillas, wonderfujl flavor but the ones I bought would not roll they split. Still tasted wonderful but looked messy.I used skim milk Mozarrello – it doesn’t have as much flavor but with the spices it was just fine. Added a tomatoe to the inside mixture and used cottage cheese on top before baking instead of sour cream. – I cut the recipe back to 4 enchiladas – Thanks for posting”

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