Chicken Enchilada

Introduction:

An enchilada  is a corn or flour tortilla rolled around a filling and covered with a
chili pepper sauce.Enchiladas can be filled with a variety of ingredients,including
meat,cheese,beans,potatoes,vegetables,seafood or combinations.

Enchiladas originated in Mexico,where the practice of rolling tortillas around
food dates back at least to Mayan times.The people living in the lake region
of the Valley of Mexico traditionally ate corn tortillas folded or rolled around
small fish.

In their original form as Mexican street food,enchiladas were simply corn
tortillas dipped in chili sauce and eaten without fillings.They now have taken
many varieties,which are distinguished primarily by their sauces,fillings and
in one instance,by their form.

Ingredients:

Skinless & Boneless Chicken Breast Halves - 4

Onion - 1 (Chopped)

Sour Cream - 1/2 Pint

Shredded Cheddar Cheese - 1 Cup

Dried Parsley - 1 tbsp.

Dried Oregano - 1/2 tsp.

Ground Black Pepper - 1/2 tsp.

Salt (Optional) - 1/2 tsp.

Tomato Sauce - 1 Can (15 Ounce)

Water - 1/2 Cup

 Chili Powder - 1 tbsp.

 Green Bell Pepper - 1/3 Cup (Chopped)

 Garlic Clove - 1 (Minced)

 Flour Tortillas - 8 (10 inch)

Taco Sauce - 1 Jar (12 ounce)

 Shredded Cheddar Cheese - 3/4 Cup

Method:

Preheat oven to 350 degrees F (175 degrees C).

In a medium,non-stick skillet over medium heat,cook the skinless and boneless
chicken breast halves 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, shredded
cheddar cheese,dried parsley, dried oregano and ground black pepper.Heat until
the cheese melts.

Stir in salt,tomato sauce,water,chili powder,green bellpepper and garlic.

Roll even amounts of the mixture in the tortillas.Arrange in a 9x13 inch baking dish.

Cover with taco sauce and 3/4 cup shredded cheddar cheese.Bake uncovered in
the preheated oven 20 minutes.Cool 10 minutes before serving.