enchiladas...

I made enchiladas this week, and they made history in the Fisher house. How, you ask? This is the first meal in 3 years that we have had leftovers left, and actually eaten them...all of them. and they were delish. This recipe differs from mom's a little bit, not that mom's isn't already good enough, but I kind of felt like venturing into the wild side of the red sauce enchilada rather than the white sauce. I think they turned out really good. the recipe:
4 chicken breasts, cooked and shredded
1 onion, chopped
1/2 pint of sour cream
1 cup shredded cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
(cook above ingredients in large saucepan until cheese melts)
add:
1 (15 oz) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1 can sliced black olives
1 clove garlic, minced
Simmer about 10 minutes, until sauce starts to thicken.
Divide chicken mixture among 8 (10 inch) flour tortillas, roll, and arrange in a 9x13" pan.
Pour 1 (12 oz) jar taco sauce over the top and sprinkle
3/4 cup shredded cheddar cheese over it. Bake at 350 degrees for 20 minutes.
They are a little spicy, but super good.