Standard Work Instruction

	Chicken Enchiladas	1
	Developed 12/15/2014 Author jessyks39 Target Time 1 hr Updated 12/15/2014 Effective 12/15/2014 Supersedes NA

Tools and Materials Required Quantity Description Step 2 skinless, boneless chicken breast halves 1/2 onion, chopped 1/2 cup sour cream 1/2 cup shredded Cheddar cheese 1 Teaspoon dried parsley 1/4 teaspoon dried oregano 1/4 teaspoon ground black pepper 1/4 teaspoon salt (optional) 1/2 (15 ounce can tomato sauce 1/4 cup water 1-1/2 teaspoons chili powder 1/2 clove garlic, minced 4 flour tortillas 1/2 jar taco sauce 1/4 cup shredded Cheddar cheese

Steps 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. 2.1 Drain excess fat. 2.2 Cube the chicken and return it to the skillet. 2.3 Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. 2.4 Heat until cheese melts. 2.5 Stir in salt, tomato sauce, water, chili powder, green pepper and garlic. 3. Roll even amounts of the mixture in the tortillas. 3.1 Arrange in a 9x13 inch baking dish. 3.2 Cover with taco sauce and 3/4 cup Cheddar cheese. 4. Bake uncovered in the preheated oven 20 minutes. 5. Cool 10 minutes before serving.

Visual Support Ready to bake.    The finish product.