Chicken Enchiladas

My second batch of chicken enchiladas and it is not looking so good but it was definitely tasty.  I used the green sauce instead of the red sauce. 

Ingredients

• 1 skinless, boneless chicken breasts
• 1/2 cup sour cream
• 3/4 cup Mexican blend cheese
• 1 teaspoons dried parsley
• 1/4 teaspoon dried oregano
• 1 can of Enchilada sauce
• 1/2 teaspoons chili powder
• 1/3 bell pepper
• 1/2 clove garlic, minced
• 4 flour tortillas
• 1 tablespoon vegetable oil

 

Directions

1. Preheat oven to 350 degrees F.
2. Half the chicken breast and season it with chili powder, salt and pepper.
3. Sear the chicken and garlic in vegetable oil until the juices runs clear.
4. Remove chicken from heat and cube it.
5. Return the chicken to the pan, add 1/2 of the sour cram, 1/4 cup of cheese, bell pepper slices, parsley and oregano. Heat until everything is combined.
6. Spoon equal amount of chicken mixture into four flour tortillas and tightly wrap it.
7. Spoon some of the enchilada sauce into the baking dish before placing the tortillas seam side down.
8. Pour the rest of the sauce over the tortillas, make sure the sauce are between the pan and the tortillas and between the tortillas themselves. 
9. Cover the tortillas with the rest of the cheese and bake for 30 minutes. Serve with the rest of the sour cream.