Homemade Chicken Enchiladas

Ingredients

• 1 tablespoon olive oil
• 2 cooked chicken breasts, shredded
• 1 onion, diced
• 1 green bell pepper, diced
• 1 1/2 cloves garlic, chopped
• 1 cup cream cheese
• 1 cup shredded Monterey Jack cheese
• 1 (15 ounce) can tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon dried parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 8 (10 inch) flour tortillas
• 2 cups enchilada sauce
• 1 cup shredded Monterey Jack cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.

Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.

Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.