Chicken Enchiladas

Ingredients:

• 6 boneless, skinless chicken breast
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1/2 pint sour cream
• 1/2 cup water
• 2 cups shredded Cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1 tablespoon dried parsley
• 1 tablespoon chili powder
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 (8 ounce) cans tomato sauce
• 1 pack large burrito flour tortillas (8-10 quantity)
• 1 (12 ounce) jar taco sauce

Preparation:

Preheat oven to 350°F.  Cube the chicken and cook in large non-stick skillet over medium heat.  Cook chicken thoroughly, until no longer pink, draining excess liquid.  Add onion, sour cream, ½ cup each of cheddar and Monterey jack cheese, parsley, oregano and ground black pepper.  Stir in tomato sauce, water, chili powder, green pepper and garlic.  After all ingredients cooked through, remove from heat.  Spoon 3-4T of chicken mixture into tortilla and roll tortillas seam side down.  Arrange rolled enchiladas in a 9x13 inch baking dish.  Cover with taco sauce and 1 1/2 cup cheddar and Monterey cheeses.  Bake uncovered in oven 20 minutes.  Cool 10 minutes before serving.