Chicken Enchiladas

The original recipe is found here, but below is going to give you my slight variations and technique of the recipe.

2 boneless chicken breasts
1 1/2 cups sour cream
2 cups cheese
2 tablespoons parsley flakes
1 teaspoon ground oregano
1/2 teaspoon pepper
1/2 teaspoon garlic salt 
15 oz tomato sauce
1/2 tablespoon chili powder
1 clove of minced garlic
1 jar of La Victoria red taco sauce, mild
About 10 flour tortilla shells
1 cup cheese

Brown and thoroughly cook the chicken in a skillet with about 1/4 cup olive oil. 

Cut the chicken into bite size pieces and add the sour cream and cheese. 

 
Once that is mixed evenly, add the seasonings, tomato sauce, and garlic until hot and bubbly. 


 

Fill each tortilla with chicken mixture and roll up to place into a baking dish. (I was able to make 10 enchiladas)

Smother the taco sauce over the shells and cover with 1 cup of cheese.





Cover and bake at 350* until hot and cheese has melted.

And Voilà!