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Aug 10, 2005 20:23 from Mela

• 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

Directions

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.

Changes I made: I omitted the water as the sauce seemed a good consistency. I used a can of diced chiles instead of chopped green peppers, I used the appropriate amount of Penzey's Italian Herb mix instead of the spices (which is pretty much the same proportions), I used the shredded mexican cheese blend instead of just cheddar, and I used Ancho chile powder since that's what I had on hand. It took less than 30 minutes to prepare this, and I think it could easily be put together in the morning and shoved in the oven when home after work. Super easy. Hugely successful with the whole family. :)

[Bon Appetit GAHHLIC> msg #11544]