Chicken Enchiladas

Chicken Enchiladas

Ingredients:
4 boneless, skinless chicken breasts
1/2 cup chopped onion
1/2 cup sour cream
1 cup shredded cheddar cheese
2 tablespoons parsley
1 teaspoon salt
1/4 teaspoon pepper
1 can (15 oz.) tomato sauce
2/3 cup water
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 clove garlic, minced
Tortillas

Instructions:
Preheat oven to 350.
Bake or boil chicken, cut into cubes or shred.
In large mixing bowl combine chicken, onion, sour cream, cheese, parsley, salt, and pepper. Cover and set aside.
Combine remaining ingredients (except tortillas) in 2 quart saucepan and heat to boiling, stirring occasionally. Reduce heat, simmer uncovered 5 minutes.

To assemble:
Pour sauce into pie plate. Dip each tortilla into sauce to coat both sides.
Spoon chicken mixture into each tortilla, roll tortilla around filling.
Arrange tortillas in ungreased 9x13 baking dish.
Pour remaining sauce over enchiladas.
Cook uncovered until bubbly, about 20 minutes.