How to make it

  • Boil chicken breasts for 20-30 minutes and shred chicken. (Sometimes, I will do this ahead of time and keep it in the fridge or freezer until I need it)
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium, non-stick skillet over medium heat heat chicken, onion, sour cream, 1 c. cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
  • Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

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