Chicken Enchiladas

Yummy yum yummy! That's all I have to say about these.

Ingredients:

-4 skinless, boneless chicken breasts (I use about 8 chicken tenders)

-1 onion, chopped

-1/2 pint sour cream

-1 3/4 cups shredded cheddar cheese (also good with a little mozarella)

-1 tsp. black pepper

-1 tsp. garlic salt

-1 can (7 oz-ish) tomato sauce

-1 tablespoon chili powder

-1 small can green chiles, or 1 chopped green bell pepper

-8 (10-inch) flour tortillas

-1 can (12 oz) red enchilada sauce

Directions:

1. Preheat oven to 350 degrees

2. In a medium skillet, cooke chicken. Cube chicken and drain fat. Add the onion, sour cream, cheddar cheese (about 1 cup- save some for the end), pepper, and garlic salt. Heat until cheese melts. Stir in tomato sauce, chili powder, and green chiles or green pepper.

3. Grease a 9 x 13 baking dish, and arrange tortillas in the dish. Spoon even amounts of the mixture into each of the tortillas. Roll tortillas closed and place them next to each other in the dish. Pour red enchilada sauce over top of all tortillas. Cover with the rest of the cheese (about 3/4 cup) Bake uncovered in oven for 20 minutes.