Catie'S Chicken Enciladas - cooking recipe

Ingredients

1 lb chicken breast, boneless, skinless OR
1 lb lean ground beef
1 onion, medium chopped (1/2 cup)
1/2 cup sour cream (not reduced fat!)
1 cup cheddar cheese, shredded
1/4 teaspoon pepper
1/3 cup green bell pepper, chopped
2/3 cup water
1 tablespoon chili powder
1 1/2 teaspoons oregano leaves, dried
1/4 teaspoon ground cumin
2 mild green chilies, whole, chopped
1 fresh garlic clove, minced
15 ounces tomato sauce
flour tortilla (8-10)
lettuce, shredded
tomatoes, diced
sour cream
guacamole
refried beans

Preparation

Heat oven to 350 degrees.
Boil chicken until cooked, dice into small chuncks or brown ground beef. Or make chicken ahead in crock pot with 1 can chicken broth and 1 packet Ortega taco seasoning.
Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour in ungreased pie plate and let cool to touch.
Cook chicken in large skillet over meium heat 8-10 minutes, stirring occasionally, untill brown. Stir in onion, sour cream, 1 cup cheese and ground pepper.
Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup chicken mixture onto each tortilla; roll tortilla around filling. Place in rectangular baking diah. Pour remaining sauce over enchiladas.
Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream, lettuce and tomato, guacamole, sour cream, salsa. Serve with refried beans, spanish rice.