Chicken Enchiladas

Today is the first time that I've made this recipe. I really liked it! The original recipe calls for flour tortillas; but, corn seemed more suitable for enchiladas.

Chicken Enchiladas

2 chicken breasts, cooked and diced

1/2 white onion, diced

1/2 cup sour cream

1/4 cup shredded Mozzarella cheese

1 cup shredded Cheddar cheese, divided

1/2 Tbsp dried parsley

1/4 tsp oregano

1/4 tsp black pepper

1/8-1/4 tsp salt

1/2 Tbsp chili powder
2 cloves garlic, minced

1 8 oz can tomato sauce

1 4 oz can diced green chilies

12 corn tortillas

1 10 oz can enchilada sauce

Preheat oven to 350 degrees.

In a medium pot, combine chicken, onion, sour cream, and 1/4 cup each Mozzarella and Cheddar cheeses. Heat and stir until cheese melts.

Add parsley, oregano, pepper, salt, chili powder, garlic, tomato sauce, and chilies. Cook and stir until heated through.

Divide chicken mixture between the tortillas. Fold and place (seam side down) into a 9x13 pan.

Pour enchilada sauce over the enchiladas. Top with remaining 3/4 cup Cheddar cheese.

Bake for 20 minutes.

Serve with shredded lettuce, sour cream, and diced tomatoes.