Chicken Enchiladas

Ingredients
4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon ground black pepper
1/2 cup of corn kernels
1/2 teaspoon salt
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
3/4 cup shredded Cheddar cheese


Method:
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese,corn kernels, parsley, and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3.Roll 1/2 the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with the rest of the mixture on top and sprinkle some cheddar cheese. Bake uncovered in the preheated oven 20 minutes.