Chicken Enchiladas Recipe

• 4 Skinless, boneless chicken breast halves
• 1 Onion, chopped
• 1/2 Pint sour cream
• 1 Cup Shredded Cheddar cheese
• 1 tbsp Dried parsley
• 1/2 tsp Dried oregano
• 1/2 tsp Ground black pepper
• 1/2 tsp Salt (optional)
• 1 Can tomato sauce
• 1/2 Cup water
• 1 tbsp chili powder
• 1/3 Cup chopped green bell pepper
• 1 Clove garlic, minced
• 8" x 10" flour tortillas
• 1 Jar taco sauce
• 3/4 Cup shredded Cheddar cheese

• Preheat oven to 350 degrees F.
• In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat.
• Cut chicken into cubes and return it to the skillet.
• Add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper.
• Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup cheddar cheese.
• Bake uncovered in the preheated oven for 20 minutes.
• Chicken Enchiladas is ready.