Chicken Enchiladas

1. 1

   ["1. Preheat oven to 350*F.", "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.", "My Note: I know many if you have found this recipe to produce a soupy mess if the water isn't cooked down. Please try my this on the recipe: Omit: 1 (15 ounce) can tomato sauce 1/2 cup water 1 (12 ounce) jar taco sauce 1 tablespoon chili powder 1/2 pint sour cream Replace the ingredients above with the following: 1 can (10 oz) La Preferida Enchilada Sauce (Hot or Mild) 1 jar (16 oz) Frontera Grill Salsa (I like the Chipotle Salsa).", "I make a double or triple batch, and freeze the extras after rolling. When I'm ready to prepare I take out the amount needed and put in a baking dish, throw on the sauce and cheese and into the oven. The second and third times I serve it from frozen are even better than the first batch that doesn't see the freezer!", "I omit the water, substitute salsa for the tomato sauce, chopped chiles for the green pepper, red enchilada sauce for the taco sauce, and use reduced fat cheddar. I poach my chicken in some chicken broth and herbs, then shred it with 2 forks. I've also tried it with a supermarket roasted chicken, but my family likes it best when I've poached it. Sooooo delicious!", "Since I'm not one to follow recipes to a ""T"

* Per serving · 4 servings · Values may vary.