Chicken Enchiladas I

As found on AllRecipes.com. I only made a couple of alterations. It's a great fail-proof recipe and super duper easy.

INGREDIENTS
4 boneless skinless chicken breasts
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1 small can diced green chilies
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
1 can red enchilada sauce
3/4 cup shredded Cheddar cheese

DIRECTIONS
1. Preheat oven to 350 degrees

2. Cook chicken in whatever way you prefer (oven, poach, or pick up a roasted chicken from Smith's). Put shredded chicken in a medium skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green chiles and garlic.

3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and enchilada sauce to your preference (you don't have to use ALL of the sauce.) Top with 3/4 cup cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.