Chicken Enchiladas

Contributed by Stefanie Hendon

Ingredients:

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese

Directions:

-Preheat oven to 350 degrees F (175 degrees C).
-In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear.
-Drain excess fat.
-Cube the chicken 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 20 minutes.
-Cool 10 minutes before serving.

Notes:

We also really like these made with beef. Try browning the beef and garlic before adding the rest of the ingredients.