Ingredients
* 4 skinless, boneless chicken breast
* 1 onion, chopped
Cream * 1 / 2 pint sour
1 cup shredded cheddar cheese
1 tablespoon dried parsley
Oregano * 1 / 2 teaspoon
* Grind 1 / 2 teaspoon pepper
* Teaspoon salt 1 / 2 (optional)
* 1 (15 oz) tomato sauce
* Water 1 / 2 cup
1 tablespoon chili powder
* 1 / 3 cup chopped green bell pepper
* 1 clove garlic, minced
* 8 (10 inch) flour tortillas
* 1 (12 oz) jar salsa
* Cheese 3 / 4 cup shredded cheddar cheese
Instructions
1st Preheat oven to 350 degrees F (175 degrees C).
2nd In a nonstick skillet over medium-medium heat and cook until chicken is no longer pink and juices are clear. Remove excess fat. The bucket and chicken to the pot. Onions, sour cream, cheddar cheese, parsley, oregano and black pepper. Heat until cheese is melted. With salt, water, tomato sauce, chili powder, paprika and garlic.
3rd Roll equal amounts of mixture on tortillas. Place in a 9x13 inch dish to cook. Top with taco sauce and 3 / 4 cup cheddar cheese. Bake in preheated oven discovered 20 minutes. Let cool 10 minutes before serving.
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