POULTRY - Chicken Enchiladas

By cespuglio

Ingredients

• 2 Tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 2 cloves garlic minced
• 1 Tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 Tablespoon chili powder
• 1 cup sour cream
• 1 3/4 cups cheddar cheese
• (used separately 1 cup and 3/4 cup)
• 1 (15 oz) can tomato sauce
• 1/3 cup chopped green pepper
• 8 (10") flour tortillas
• 1 (12 oz) jar taco sauce

Preparation

Step 1

Preheat oven to 350 degrees

Salt and pepper chicken on both sides.

In a med skillet, brown the chicken in the oil until no longer pink and juices run clean. Cube chicken and set aside.

In the same skillet, add the onion, garlic, parsley, oregano, salt, pepper and chili powder. Cook for 3 minutes. Add the sour cream and 1 cup cheddar cheese. Heat until cheese melts. Stir in the tomato sauce, green pepper and chicken.
Roll even amounts of mixture in tortillas. Arrange in a 9 X 13" baking dish. Cover with taco sauce and 3/4 c cheddar cheese. Bake uncovered for about 20 minutes.