INGREDIENTS
1 tbsp
olive oil
2
cooked chicken breasts, shredded
1
onion, diced
1
green bell pepper, diced
1 1/2 cloves
garlic, chopped
1 cup
cream cheese
1 cup
shredded Monterey Jack cheese
1 15 ounce can
tomato sauce
1 tbsp
chili powder
1 tbsp
dried parsley
1 tsp
dried oregano
1/2 tsp
salt
1/2 tsp
ground black pepper
8
(10 inch) flour tortillas
2 cups
enchilada sauce
1 cup
shredded Monterey Jack cheese