Categories: Mexican

Ingredients

• 4 boneless, skinless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded cheddar cheese
• 1 tblsp dried parsley
• 1/2 tsp dried oregano
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 1 (15 oz) can tomato sauce
• 1/2 cup water
• 1 tblsp chili powder
• 1/2 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 in) flour tortillas
• 1 (12 oz) jar taco sauce
• 3/4 cup shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees.

2. 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, 1 cup cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

3. Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 in baking dish. Cover with taco sauce and 3/4 cup cheddar cheese. Bake uncovered for 20 minutes. Cool 10 minutes before serving.

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