Chicken Enchiladas

Adapted from: All Recipes

Sometimes All Recipes bugs me. I love the fact that the recipes have ratings, but hate that sometimes people make SO many changes it's barely the original recipe anymore. In searching for a chicken enchilada recipe on their site, it seemed every high-rated version had tons of changes. So I threw caution to the wind and made this version, with the suggested alterations. Use this version if you want to make this recipe!

I LOVED this! The chicken filling was so delicious that I was eating it straight out of the pan while the enchiladas cooked in the oven! I think next time I will use corn tortillas. I'm starting to get a little turned off by the texture of flour tortillas. Queso cheese would also make a great topping.

Chicken Enchiladas

4 skinless, boneless chicken breast halves
2 cans of chicken broth or stock
3 cloves of garlic, peeled
1 tablespoon vegetable oil
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/4 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 cup salsa
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce or enchilada sauce (I didn't use either)
3/4 cup shredded Cheddar cheese

1. Preheat oven to 350 degrees.

2. Bring chicken stock and garlic cloves to a boil. Add chicken to water, and simmer for about 10-15 minutes, or until chicken is done. Set aside and let cool. Once cool enough to handle, shred chicken.

3. Heat vegetable oil in a skillet over medium heat. Add onions, and cook until translucent. Add sour cream, cheddar cheese, and seasonings. Mix until cheese has melted. Add in salsa and heat mixture through.

3. Divide the mixture amoung the tortillas and place in a baking dish, seam-side down. Top with remaining cheddar cheese. Bake for 20 minutes. Enjoy!