Recipe of the Week: Low Fat Chicken Enchildas

One word; YUM! Ok so I love chicken as a protein in meals, and there is nothing I love more than an easy dinner that the whole family gobbles up. So these chicken enchiladas are perfection. Homemade, all fresh veggies AND drum roll please....... Low Fat!
I only use 2 (heaping) Tbl of low fat sour cream and 2 cups lowfat mixed blend cheese (equal parts mozz and cheddar). This meal is fast, simple, and delicious. You will be able to throw it together on a weekend night or after spending 2hrs in traffic on a Friday evening -_-. Either way it's a crowd pleaser (both my picky nephew and step son request it regularly and call it "tortillas")

Ingredients:
10-20 flour tortillas (may substitute for whole wheat)
4 boneless skinless chicken breasts
1 whole red bell pepper chopped
1 whole green bell pepper chopped
1 small yellow onion diced
Salt and pepper to taste
1/2 tsp cayenne powder
1 Tbl cumin
1 Tbl garlic powder
1Tbl onion powder
1/2 cup low fat sour cream
1 heaping Tbl fresh parsley chopped
1 small can tomato sauce (about 1/2 cup or so depending on how many you're making)
1/2 cup chicken stock

Items:
Baking dish (I use a retangular shaped, glass casserole dish, see pic^)
Cooking spray

Preparation:
First get a large, deep skillet and drizzle about 2 Tbl EVOO
Add chopped onion and cook until translucent (or soft)
At this point, if your pan is getting dry, add some chicken stock and deglace (de-glaze) the pan
Place chicken breast in pan with onions and season with all seasonings, and half of your parsely- cook through entirely
Add chopped red and green peppers, cook for 2 mins (cut chicken into bite size peices while in pan)
Add 1/ cup tomato sauce and 1/2 cup sour cream (adjust seasonings to taste)
Cook for 2 mins (until sauce thickens and tastes delicious)
Turn off burner
Spray your baking dish with cooking spray
Get tortillas ready and microwave each one for 10 seconds before using (a smidge time consuming, but definitely worth it as it makes the tortillas pliable so they don't crack!)
Take your first heated tortilla and place spoonful of chicken mixtured right down the center (reserve 1/2 cup of just sauce with no chicken in it)
Starting from the outside end, roll tortilla around until it looks like a soft shell taco
Make sure taco seam is on the bottom of pan and nothing is coming out of the ends
Repeat this until your dish is full (about 10 enchiladas)
When done cover entire dish in low fat cheese
Take reserved sauce and spoon it in a straight line across the middle of the enchiladas and sprinkle with remaining parsely
Cook for 15 mins on 350

Try to remember, although it looks like A LOT of instructions, I purposely made mine very detailed so as to make sure everyone who tries it, has a successful outcome. If something isn't explained well, please let me know I am completely open to suggestions. Oh, and to all you single ladies out there- if you make this for your man on the first date, don't be surprised if he puts a ring on it! ;)