I llr cipes o n· ! .
Rated:
Submitted By: Debbie Donham
Photo By: Adina
Prep Time: 30
Minutes
Ready In: 1 Hour 30
Minutes
Cook Time: 30
Minutes
Servings: 8
“Rolled tortillas brimming with chicken and a creamy, cheesy tomato
sauce, and surprisingly quick to assemble.”
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)
DIRECTIONS:
1 (15 ounce) can tomato sauce
1 /2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, mi need
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese
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1. Preheat oven to 350 degrees F (175 degrees C).
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 9×13 inch
baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake
uncovered in the preheated oven 20 minutes. Cool 1 0 minutes before
serving.
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