Ingredients
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese
Directions
1. Preheat oven to 350 F
2. Heat a medium skillet over medium heat and add 1 tablespoon of olive. Cook chicken until no longer pink and juices run clear and drain. Cut the chicken into cubes and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano, and ground black pepper. Heat until the cheese melts. Stir in tomato sauce, water, chili powder, green pepper, and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.