Chicken Enchiladas

• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pt. sour cream
• 1 c. shredded Cheddar cheese
• 1 Tbsp. dried parsley
• 1/2 tsp. dried oregano
• 1/2 tsp. ground black pepper
• 1/2 tsp. salt (optional)
• 1 (15 oz.) can tomato sauce
• 1/2 c. water
• 1 Tbsp. chili powder
• 1/3 c. chopped green bell pepper
• 1 clove garlic, minced
• 8 (10-inch) flour tortillas
• 1 (12 oz.) jar taco sauce
• 3/4 c. shredded Cheddar cheese

1. Preheat oven to 350u0b0F (175u0b0C). In a medium, nonstick 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 x 13-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.

skinless, onion, sour cream, cheddar cheese, parsley, oregano, ground black pepper, salt, tomato sauce, water, chili powder, green bell pepper, clove garlic, flour tortillas, taco sauce, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24734 (may not work)