Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

4 chicken breasts, cooked and cubed

1 onion, diced

1 bell pepper,  diced

1 cup shredded cheddar cheese

1/2 pint sour cream

1 teaspoon oregano

1 tablespoon parsley

1/2 teaspoon salt and pepper

1 ( 15 ounce ) can tomato sauce, divided

1 ( 8 ounce ) jar taco sauce, divided

2 garlic cloves, minced

1 tablespoon chili powder

9 flour tortillas

3/4 cups cheese - for top

green onions for garnish

1) Preheat oven at 350 degrees.

2) In a skillet cook onion and bell pepper until almost done, add garlic.

Place cooked chicken on pan. Add sour cream, cheese, heat until cheese

begins to melt. Add half of the tomato sauce and half of the taco sauce.

Stir in all the spices. and stir until combined.

3) Roll even amounts of mixture into tortillas. Arrange into a 9 by 13 pan.

Mix the remaining tomato sauce and remaining taco sauce together and

pour over the rolled tortillas. Top with 3/4 cups of cheese. Bake uncovered

for 20 minutes. Let cool for about 10 minutes.

Note - I like to serve these with sour cream, green onions, rice and a 

side salad. Enjoy!!!!!