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Chicken Enchiladas

Chicken Enchiladas

4 skinless, boneless chicken breast halves

1 onion, chopped

½ pint sour cream

1 cup shredded Cheddar cheese

1 tbsp. dried parsley

½ tsp. dried oregano

½ tsp. ground black pepper

½ tsp. salt (optional)

1 (15 ounce) can tomato sauce

½ cup water

1 tbsp. chili powder

1/3 cup chopped green bell pepper

1 clove garlic, minced

8 (10 inch) flour tortillas

1 (12 ounce) jar taco sauce

¾ cup shredded Cheddar cheese


Preheat oven to 350ºF (175ºC). 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 9×13 inch baking dish. Cover with taco sauce and ¾ cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving. Serves: 8.

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