Healthier Chicken Enchiladas I

• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1 cup light sour cream
• 1 cup shredded reduced-fat 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
• 1/3 cup chopped red bell pepper
• 1 clove garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 8 (10 inch) whole wheat flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded reduced-fat Cheddar cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
3. Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
4. Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.

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

Taken from www.allrecipes.com/recipe/222094/healthier-chicken-enchiladas-i/ (may not work)