Chicken Enchilads

• 2 pounds chicken of, shredded
• 1 onion medium, or 1 large shallot, chopped, 1/2 cup
• 1/2 cup sour cream
• 1 cup Mexican cheese shredded, 4 oz
• 2 tablespoons fresh parsley of chopped
• 1/4 teaspoon pepper
• roasted red pepper cup , chopped
• 1 tablespoon chili powder
• 1 teaspoon fresh oregano tsp. chopped, or 1/2 dried oregano
• 1/4 teaspoon ground cumin
• 1/2 can diced green chilies of
• 1 clove garlic finely chopped
• 1 can diced tomatoes
• onion
• garlic
• 8 tortillas

1. Heat oven to 350 degrees
2. Saute' onions, stir in chicken, sour cream, shredded cheese, parsley and pepper.
3. Heat tomato sauce, roasted red peppers, green chilies, chili powder, cumin, oregano, garlic.
4. Transfer red sauce to a pie plate. Dip each tortilla into sauce, and coat each side.
5. Spoon about a 1/4 cup of chicken filling into each tortilla, roll and place seam side down into a 9X13 pan. Pour remaining sauce over enchiladas.
6. Bake uncovered about 20 min or until bubbly. Garnish with shredded cheese and sour cream.

chicken, onion, sour cream, mexican cheese, fresh parsley, pepper, red pepper, chili powder, fresh oregano, ground cumin, green chilies, garlic, tomatoes, onion, garlic, tortillas

Taken from www.yummly.com/recipe/Chicken-Enchilads-1649594 (may not work)