This is my creation of mouth watering chicken breasts smothered in onions, green chilies, tomatoes, green bell peppers, baked side by side with my sour cream cheese enchiladas, covered with sauce and cheese. This main dish is great served with Mexican rice and corn bread.
3 tbsp olive oil
1 14 oz can mild enchilada sauce
1 ½ cups sour cream
1 7oz can mild green chilies, chopped
1 large red tomato, seeded and diced
¼ cup diced red onion
1 Medium green bell pepper, cut into strips
2 cups diced mushrooms
2 cups shredded cheddar & jack cheese mixed together
½ tsp garlic salt
½ cup Progresso Italian bread crumbs
4 skinless, boneless chicken breast halves, rinsed and patted dry.
4 Flour tortillas
No nutrition information available
Heat oil in non stick fry pan. Mix the enchilada sauce with 1 cup sour cream. Spread thin layer over bottom of13x9 baking dish, saving the rest. Mix the garlic salt with the bread crumbs, and roll chicken breasts in the bread crumb mixture, completely coating both sides. Brown both sides lightly in olive oil and remove from pan, placing in ½ of the baking dish. Add mushrooms and onions to pan drippings and sauté until tender and spoon over the chicken. Add onions, tomatoes & green bell peppers & ¼ cup of the chopped green chilies to top of chicken.
Take flour tortillas and spread with thin layer of sour cream. Lay ¼ cup of cheese mixture down center of each, and some of the chopped green chilies over the top. Fold top and bottom edges in, then roll up from side and lay enchiladas in pan next to chicken. Cover all with the sour cream/enchilada sauce.
Bake on 400F for about 25 minutes until chicken is no longer pink in center.
Top with the rest of the grated cheese mixture and bake for 3 more minutes or until cheese melts.
Serve with Mexican rice & Corny Corn Bread, which is simply your corn bread recipe with canned creamed corn added to batter.