Chicken Enchiladas

I got this from allrecipes

• 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

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

I made a few changes... I used an 8oz can of tomato paste instead of the tomato sauce (I halved everything) and filled the can with water. I used a yellow bell pepper because that's what I had, and enchilada sauce instead of taco sauce (what is taco sauce anyway?). I used whole wheat tortillas, and cut the chicken before cooking. I omitted any extra salt. Finally, I baked for 19 minutes in my convection oven.

This was not bad, but I have to admit I was really disappointed. I guess I was expecting something more like what I would get at a Mexican restaurant--even one of the Mexican chains, and this just wasn't even close.

It wasn't BAD per se, it just wasn't what I was expecting. I'm going to keep looking for a chicken enchilada recipe, I guess.

If I were making this again, I would probably cut the chicken into strips for easier rolling of the tortilla.