This past week I have been in Birmingham, AL visiting our closest friends in our old hometown. We have a VERY tight knit group of friends and before we moved we spent most nights together. We ate dinner together, we played board games together, we enjoyed social excursions together, you name it and we were probably doing it together. With all that said, leaving Birmingham to move back to California was very, very difficult.
One of my favorite parts about visiting Birmingham is the food! I ate out quite a bit but one of my favorite meals that I enjoyed in Birmingham was made by my old neighbor and friend, Michele. She is constantly cooking delicious meals for our friend group and these Chicken Enchiladas is a favorite of all of ours. She makes some enchiladas with no dairy and some with no jalapenos, she is always very accommodating of everyone’s preferences.
I feel like I talk about this nonstop but when I am home and preparing the meals for my husband and myself, we eat predominately a grain-free diet. Keeping a grain-free diet is what makes me feel my best but a grain-free diet can be very hard to keep when you are feeding a large group or hosting a party. I preface this recipe with all of that because this is not even slightly a grain-free meal, I might as well be giving a recipe for Pizza because this recipe has all the grains.
Now let’s get to this delicious recipe.
- 2 skinless, boneless chicken breast halves
- 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 (15 ounce) can tomato sauce
- ½ green bell pepper chopped
- 2 cloves garlic, minced
- 8-10 tortillas, burrito size
- Big can enchilada sauce
- Shredded Cheddar cheese to sprinkle on top
- 2 chopped jalapenos (optional)
Preheat oven to 350 degrees F (175 degrees C).
Boil chicken in water. Shred the chicken and set aside.
In a skillet add the green pepper, jalapeno, and onion, cook until softened about 3 minutes, add sour cream, tomato sauce, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts, stirring continuously. Once the cheese has melted add chicken back to the pan and stir until chicken is completely coated.
Pour a thin layer of enchilada sauce to just cover the bottom of a 9 x 13 pan, warm the tortillas in microwave about 45 seconds so easier to handle. Scoop even amounts of the mixture in the tortillas and arrange in a 9×13 inch baking dish. Cover with taco/enchilada sauce and Cheddar cheese. Bake covered in the preheated oven 20 minutes.
These enchiladas are:
These enchiladas are so good to feed a crowd, they are comforting and delicious to enjoy with a margarita. Something I really love about this recipe is you can prepare everything in the morning, put it in the fridge and then cook it when everyone is ready for dinner.