Chicken Enchiladas

• 1 tablespoon olive oil

• 3 boneless skinless chicken breasts

• 1 tablespoon taco seasoning

• 1 chopped onion

• 1 cup sour cream

• 3 tablespoons cream cheese

• 1 cup shredded Monterey jack cheese

• 1 tablespoon dried parsley

• 1/2 teaspoon oregano

• 1/2 teaspoon cumin

• 1/2 teaspoon pepper

• 1/2 teaspoon salt

• 10 ounces red enchilada sauce

• 1/3 cup chopped green chiles

• 2 cloves minced garlic

• 16 oz salsa

• 8 (10 inch) flour tortillas

• 3/4 cup shredded cheddar cheese

Preheat oven to 350 F.

Pat chicken dry with paper towel and sprinkle with taco seasoning.

In a medium sized nonstick saucepan heat olive oil and cook chicken 5 minutes or until golden then flip, reduce heat to medium low and cover saucepan and continue to cook for 15 more minutes or until chicken is 165 F.

Remove chicken and let rest for several minutes and then cube chicken.

Sauté onion in chicken juices for 5 minutes then add sour cream, cream cheese, Monterey Jack, dry seasonings and heat over medium until cheese melts.

Stir in salsa, chiles, garlic and cubed chicken. Stir to combine and until heated through-3 minutes.

Roll even amounts on tortillas. Arrange in 9x13 baking dish. Cover with enchilada sauce and cheddar cheese.

Bake uncovered for 20 minutes.

Cool 10 minutes before serving.