CHEESY CHICKEN ENCHILADA

CHEESY CHICKEN ENCHILADA


4 skinless, boneless white meat chicken breast halves
1 red onion, chopped
½ pint sour cream
1 cup shredded Cheddar cheese
1 Tbsp. dried parsley
½ tsp. ground black pepper
1 (15-oz.) can stewed tomatoes1/2 cup water
1 Tbsp. chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10-inch) flour tortillas
1 (12-oz.) jar taco sauce
¾ cup shredded Jack cheese


Preheat oven to 350 degrees. In a medium, nonstick skillet over medium heat, cook chicken until no longer pink. Cut chicken into cubes 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 stewed tomatoes, water, chili powder, green peppers and garlic. Roll even amounts of mixture in the tortillas. Arrange in a 9x13-inch-baking dish. Cover with taco sauce and ¾ cup Jack cheese. Bake uncovered in the preheated oven 10 minutes. Cool 10 minutes before serving.


Yield: 8 servings.