Chicken Enchiladas

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 cup sour cream
1 cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 tablespoon fresh flat parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
2 cups homemade salsa
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
2 clove garlic, minced
8 (10 inch) flour tortillas
3/4 cup Monterey Jack Cheese or Mozarella cheese

How to do :
Preheat oven to 350 degrees F (175 degrees C).
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, chicken soup,Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in 1 cup salsa, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish.
Mix the remaining salsa with taco sauce.
Cover with mixture of taco sauce and salsa and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
serve with more salsa.....yummy.