Thursday, June 10, 2010
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Meanwhile, combine onion and sour cream in a blender and puree. Shred the chicken and return it to the skillet. Add the onion and sour cream mixture, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, chili powder, and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with enchilada sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated oven 20 minutes.