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Homemade Chicken Enchiladas

Mary Kate
  • 70 minutes
  • Serves 8

INGREDIENTS

1 tbsp

olive oil

2

cooked chicken breasts, shredded

1

onion, diced

1

green bell pepper, diced

1 1/2 cloves

garlic, chopped

1 cup

cream cheese

1 cup

shredded Monterey Jack cheese

1 15 ounce can

tomato sauce

1 tbsp

chili powder

1 tbsp

dried parsley

1 tsp

dried oregano

1/2 tsp

salt

1/2 tsp

ground black pepper

8

(10 inch) flour tortillas

2 cups

enchilada sauce

1 cup

shredded Monterey Jack cheese