4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream (low fat)
1 cup shredded Cheddar cheese
1 tablespoon parsley (I use the freeze dried stuff for convenience - yes its expensive, but it lasts)
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce (or split with salsa)
1/4 cup water
2 tablespoon chili powder (or less or more just to taste)
1 cup chopped green bell pepper
3 clove garlic, minced
8 (10 inch) wholewheat flour tortillas
1 (12 ounce) jar taco sauce or salsa
3/4 cup shredded Cheddar cheese to top
Preheat oven to 350 degrees F
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Either shred chicken with two forks (for good texture) or cube and return it to the skillet. Add the onion, and green pepper, sour cream, 1 cup cheddar cheese, parsley, oregano, chilli powder and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce or salsa and 3/4 cup Cheddar cheese.
Bake uncovered until heated through 20 minutes or so. Cool 10 minutes before serving.
** I'm thinking you could uses this as a dip with nachos too - you'd just need to cook the onion and green pepper more.