Chicken Enchilada

This is one of son Nathan's favorite recipe. So easy to make and very good. This is a great recipe to use your leftover chicken up. I am also adding the vegetarian version with picture along with the chicken version.

CHICKEN ENCHILADA

(serves 8)

Ingredients:

*4 boneless, skinless, chicken breast halves

*1 yellow onion, chopped

*1/2 green pepper, chopped

*1 garlic clove, minced

*1 1/2 cups sour cream

*1 cup cheddar cheese, shredded

*1 tablespoon dried parsley

*1 teaspoon dried oregano

*1 teaspoon ground black pepper

*1/2 teaspoon salt

*1 tablespoon chili powder

*1 (15 ounce) can tomato sauce

*8 (10 inch) flour tortillas (use corn tortilla for gluten free)

*1 pint salsa (or 12 ounce jar)

*1 cup cheddar cheese, shredded

Directions:

~In a medium skillet, cook chicken, onions, green peppers, & garlic over medium heat.

~Cook until chicken is no longer pink and juices run clear.

~Drain any excess fat.

~Preheat oven to 350 degrees.

~Cube or shred chicken and return it to the skillet.

~Drain any excess fat.

~Add sour cream, 1 cup cheddar cheese, parsley, oregano, chili powder, salt, & pepper.

~Heat until cheese melts.

~Stir in tomato sauce.

~Spoon even amounts of the mixture in the tortilla.

~Arrange tortilla's in a 9x13 inch pan, seam side down.

~Spread salsa over tortillas.

~Sprinkle 1 cup cheddar cheese over salsa.

~Bake uncovered for 20 minutes.

~Let cool 10 minutes before serving.

Variation:
`Replace chicken with leftover turkey.