Enchiladas

I know there are quite a few enchilada recipes on this site already, but I found a new recipe the other day and thought it sounded good. So of course, I had to make it! I changed quite a few things to make it sound and taste even better, and the results were great!

2 skinless, boneless chicken breasts
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 can black beans
1 can corn
2 tablespoons dried parsley
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (15 ounce) jar salsa
1 tablespoon chili powder
1 chopped green bell pepper
1 clove garlic, minced
12 (10 inch) flour tortillas
1 (12 oz) red enchilada sauce
1 (12 oz) green enchilada sauce
3/4 cup shredded Cheddar cheese

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. Shred the chicken and return it to the skillet. Add the onion, sour cream, black beans, corn, cheese, parsley, oregano, and ground black pepper. Heat until cheese melts. Stir in
salt, salsa, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with red and green enchilada sauce and cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

(I served the enchilada with spanish rice on the side.)