Homemade Chicken Enchiladas

Ingredients

• 15 ounce tomato sauce canned
• 2  chicken breasts shredded cooked
• 1 tablespoon chili powder 
• 1 cup cream cheese 
• 1 tablespoon parsley dried
• 2 cups enchilada sauce 
• 8 10-inch flour tortillas ()
• 1.5 cloves garlic chopped
• 1  bell pepper diced green
• 0.5 teaspoon ground pepper black
• 1 cup monterrey jack cheese shredded
• 1 tablespoon olive oil 
• 1  onion diced
• 1 teaspoon oregano dried
• 0.5 teaspoon salt 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.