INGREDIENTS
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
1/2
teaspoon salt (optional)
|
1 (15
ounce) can tomato sauce
1/2 cup
water
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 degrees F (175 degrees C).
|
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, 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 9x13 inch baking dish.
Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncover
|