Homemade Chicken Enchiladas

1 tablespoon olive oil

2 cooked chicken breasts, shredded

1 onion, diced

1 green bell pepper, diced

1 ½ cloves garlic, chopped

1 cup cream cheese

1 cup shredded Monterey Jack cheese

1 (15 ounce) can tomato sauce

1 tablespoon chili powder

1 tablespoon dried parsley

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon ground black pepper

8 (10 inch) flour tortillas

2 cups enchilada sauce

1 cup shredded Monterey Jack cheese

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

Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture.

Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.

Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.