Enchiladas Recipe

• 4 Skinless, boneless chicken breast halves
• 8 Flour tortillas
• 1 Onion, chopped
• 1 Cup cheddar cheese, shredded
• 1/2 Pint sour cream
• 1 tbsp Parsley, dried
• 1/2 tsp Black pepper, ground
• 1/2 tsp Oregano, dried
• 1 Can tomato sauce
• 1 tbsp Chili powder
• 1/3 Cup green bell pepper, chopped
• 1 Clove garlic, minced
• 3/4 Cup cheddar cheese, shredded
• 1 Jar taco sauce
• 1/2 Cup water
• 1/2 tsp Salt

• Preheat the oven to 350 degrees F.
• In a non-stick skillet, cook chicken till no longer pink and juices run clear on medium flame.
• Drain the excess fat, cube the chicken and return it to the skillet.
• Combine the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper with it.
• Heat till cheese melts and add salt, tomato sauce, water, chili powder, green pepper and garlic, mix well.
• Put even amounts of the chicken mixture in the tortillas.
• Place it in a 9x13 inch baking dish.
• Cover it with taco sauce and cheddar cheese and bake uncovered in the preheated oven for about 20 minutes.
• Cool for about 10 minutes before serving.