CHICKEN ENCHILADAS

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 3/4 cups shredded Cheddar cheese, divided use
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

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

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, 1 cup Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts.

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

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and the remaining 3/4 cup Cheddar cheese.

Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.