Healthier Chicken Enchiladas I

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

½ teaspoon dried oregano

½ teaspoon ground black pepper

½ teaspoon salt

1 (15 ounce) can tomato sauce

½ cup water

1 tablespoon chili powder

⅓ cup chopped green bell pepper

⅓ cup chopped red bell pepper

1 clove garlic, minced

1 (15 ounce) can black beans, rinsed and drained

8 (10 inch) whole wheat flour tortillas

1 (12 ounce) jar taco sauce

¾ cup shredded reduced-fat Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

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 should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground 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.

Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.

Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.