Chicken Enchiladas

What You'll Need

• 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

How to Make It

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes.
3. Add the onion and garlic, and saute for 5 more minutes.
4. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans.
5. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
6. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish.
7. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese.
8. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
9. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.