Chicken Enchiladas

1 onion, chopped
2 cloves garlic, minced
2 Tablespoons Butter
2 cups cooked shredded chicken I use a whole rotisserie chicken
1/2 cup sour cream
3 cups shredded Cheddar cheese, divided
1/2 tablespoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 can tomato sauce
1/2 tablespoon chili powder
1⁄8 t cayenne pepper
1 can chopped green chilies
8 (10 inch) flour tortillas
1 (12 ounce) can enchiladas sauce

Preheat oven to 350.

In a skillet over medium heat cook onion and garlic in butter till translucent, about 5 minutes. Stir in chicken, sour cream, 1/2 the cheese, parsley, oregano and ground black pepper. Heat through until cheese melts.

Stir in salt, tomato sauce, chili powder, cayenne, and green chilies. Heat through.

Roll even amounts of the mixture in the tortillas. (I use about 1 large spoonful or 1/4 cup) Arrange 8 tortillas in a 9x13 inch baking dish.  

Cover with 1 can enchiladas sauce and sprinkle with remaining cheese.

Bake uncovered for 20 minutes.