Ingredients

• 4 skinless , boneless chicken breast halves
• 1 onion , chopped
• 1 cup light sour cream
• 1 cup shredded reduced-fat Cheddar cheese
• 1 tablespoon dried parsley
• 0.5 teaspoons dried oregano
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons salt , Optional
• 1 , 15 ounce
• 0.5 cups water
• 1 tablespoon chili powder
• 0.33 cups chopped green bell pepper
• 0.33 cups chopped red bell pepper
• 1 clove garlic , minced
• 1 , 15 ounce
• 8 , 10 inch
• 1 , 12 ounce
• 0.75 cups shredded reduced-fat Cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook chicken in a nonstick skillet over medium heat until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center of breasts should read at least 165 degrees F (74 degrees C).
3. 3 Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
4. 4 Roll even amounts of chicken mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
5. 5 Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.

Nutrition per serving