Catie's Chicken Enciladas

• lb chicken breast, boneless, skinless OR↗1 lb
• lb lean ground beef↗1 lb
• onion, medium chopped (1/2 cup)↗1
• cup sour cream (not reduced fat!)↗1⁄2 cup
• cup cheddar cheese, shredded↗1 cup
• teaspoon pepper↗1⁄4 teaspoon
• cup green bell pepper, chopped1⁄3 cup
• cup water↗2⁄3 cup
• tablespoon chili powder↗1 tablespoon
• teaspoons oregano leaves, dried↗1 1⁄2 teaspoons
• teaspoon ground cumin↗1⁄4 teaspoon
• mild green chilies, whole, chopped↗2
• fresh garlic clove, minced↗1
• ounces tomato sauce↗15 ounces
• flour tortilla (8-10)↗
• lettuce, shredded↗
• tomatoes, diced↗
• sour cream↗
• guacamole
• refried beans

Step-by-step instructions

1. 1

   Heat oven to 350 degrees.

2. 2

   Boil chicken until cooked, dice into small chuncks or brown ground beef. Or make chicken ahead in crock pot with 1 can chicken broth and 1 packet Ortega taco seasoning.

3. 3

   Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour in ungreased pie plate and let cool to touch.

4. 4

   Cook chicken in large skillet over meium heat 8-10 minutes, stirring occasionally, untill brown. Stir in onion, sour cream, 1 cup cheese and ground pepper.

5. 5

   Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup chicken mixture onto each tortilla; roll tortilla around filling. Place in rectangular baking diah. Pour remaining sauce over enchiladas.

6. 6

   Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream, lettuce and tomato, guacamole, sour cream, salsa. Serve with refried beans, spanish rice.