Type what you have

Ingredients

• ✓ parsley
• corn
• mayonnaise
• parmesan cheese
• chili powder
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Cut 5 squares of aluminum foil 1 ½ times the size of the ears of corn; place each ear of corn in the center of a piece of foil. Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste.
4. 4 Rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
5. 5 Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

By fickerco

Ingredients

• ✓ parsley
• pastry shell
• half-and-half
• egg
• salt
• black pepper
• monterey jack cheese
• corn
• bacon
• green chile pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pastry shell in a 9-inch pie pan or quiche pan. Prick the bottom and sides with a fork.
3. 3 Bake in the preheated oven for 8 minutes. Remove and set aside. Leave the oven on.
4. 4 Whisk half-and-half, eggs, salt, and pepper together in a medium bowl until light and fluffy.
5. 5 Sprinkle cheese, corn, chile peppers, and crumbled bacon into the pie shell. Carefully pour egg mixture over top.
6. 6 Bake in the oven until filling is just about set but a little wiggly in the center, about 30 minutes. Remove from the oven and cool for 10 minutes. Garnish with parsley and serve.

By lutzflcat

Ingredients

• ✓ parsley
• chickpea
• kidney bean
• lemon
• tomato
• red onion
• caper
• olive oil
• salt

Instructions

1. 1 In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.

By sourdough girl

Ingredients

• ✓ parsley
• cream cheese
• sour cream
• refried bean
• cheddar cheese
• monterey jack cheese
• green onion
• taco seasoning mix
• hot pepper sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Mix cream cheese and sour cream together in a medium bowl until well blended.
4. 4 Mix in refried beans, 1/2 of the Cheddar cheese, 1/2 of the Monterey Jack cheese, green onions, parsley, taco seasoning, and hot pepper sauce.
5. 5 Transfer mixture to an 8x12-inch baking dish and sprinkle remaining Cheddar and Monterey Jack over top.
6. 6 Bake in the preheated oven until dip is hot and bubbly and cheese is golden brown, 20 to 30 minutes.

By J Van Liere

Ingredients

• ✓ parsley
• cooking spray
• butter
• olive oil
• button mushroom
• scallion
• garlic
• cream cheese
• parmesan cheese
• creole seasoning
• poblano pepper

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Melt butter and olive oil together in a skillet over medium-high heat. Saute mushrooms, scallions, and garlic in hot skillet until mushrooms have released their liquid and the liquid evaporates, about 10 minutes. Remove from heat, stir parsley into mushroom mixture, and let mixture cool slightly, about 5 minutes.
3. 3 Stir mushroom mixture, cream cheese, Parmesan cheese, and Creole seasoning together in a bowl. Stuff each hollowed-out poblano pepper with mushroom mixture and place on prepared baking sheet.
4. 4 Broil in the preheated oven, turning once, until stuffing is hot and peppers are browned, 8 to 10 minutes.

By Gypsy Girl

Ingredients

• ✓ parsley
• beer
• onion
• red pepper flake
• salt
• butter
• garlic
• pickling spice
• oregano
• bay leaf
• water
• shrimp

Instructions

1. 1 Combine beer, onion, pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring to a boil.
2. 2 Add shrimp to the saucepan; return to a boil. Cook until shrimp are bright pink and opaque, about 5 minutes. Drain and serve.

By Jessica

Ingredients

• ✓ parsley
• bay scallop
• lime
• celery
• tomato
• green bell pepper
• green onion
• cilantro
• olive oil
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse scallops and place in a medium bowl.
3. 3 Pour lime juice over scallops; scallops should be completely immersed in lime juice.
4. 4 Cover and chill in the refrigerator until scallops are opaque, 8 hours to overnight.
5. 5 Discard 1/2 of the lime juice from the bowl.
6. 6 Add celery, tomatoes, bell pepper, green onions, parsley, cilantro, olive oil, and black pepper; stir gently until combined.
7. 7 Serve and enjoy!

By Star Pooley

Ingredients

• ✓ parsley
• cilantro
• lime
• salt
• garlic powder
• chili powder
• black pepper
• tequila
• tomato
• onion
• green bell pepper

Instructions

1. 1 Mix parsley, cilantro, lime juice, salt, garlic powder, chili powder, black pepper, and tequila together in a bowl. Add tomatoes, onion, and green bell peppers and toss to coat. Refrigerate.

By Neicie

Ingredients

• ✓ parsley
• chicken stock
• tomato
• onion
• serrano chile
• garlic
• vegetable oil
• fideo pasta
• salt
• cotija cheese

Instructions

1. 1 Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
2. 2 Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

By Ainé

Ingredients

• ✓ parsley
• tomatillo
• butter
• onion
• white hominy
• marjoram
• thyme
• milk
• corn kernel
• red pepper
• cilantro

Instructions

1. 1 Bring a large pot of water to a boil over high heat. Add the tomatillos, and boil for 10 minutes; drain.
2. 2 Meanwhile, melt the butter in a large pot over medium heat. Stir in the onions, and cook until they have softened and turned translucent, about 5 minutes. Stir in the hominy, marjoram, and thyme, cook and stir 5 minutes more. Pour in the milk, parsley, and half of the corn kernels, and bring to a simmer over medium-high heat.
3. 3 Puree the tomatillos with the remaining half of the corn until smooth in a blender, then stir into the soup along with the roasted peppers. Simmer the soup for 10 minutes, then remove the parsley sprigs, and sprinkle with cilantro before serving.

By Syd

Ingredients

• ✓ parsley
• butter
• onion
• crabmeat
• shrimp
• colby cheese
• flour tortilla
• half-and-half
• sour cream
• butter
• garlic salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the filling: Melt butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from the heat. Stir crabmeat, shrimp, and 1/2 of the Colby cheese into the skillet.
3. 3 Arrange a large spoonful of filling across the center of each tortilla, then roll tortillas around filling. Place enchiladas, seam-side down, into a 9x13-inch baking dish.
4. 4 Make the sauce: Heat half-and-half, sour cream, melted butter, parsley, and garlic salt in a saucepan over medium-low heat, stirring often, until lukewarm and well blended. Pour over enchiladas, then sprinkle remaining cheese over top.
5. 5 Bake in the preheated oven until crab and shrimp are cooked and cheese is melted, about 30 minutes.

By Cathy

Ingredients

• ✓ parsley
• water
• rice
• tomato
• onion
• garlic
• chicken bouillon granules
• vegetable oil
• salt
• cotija cheese

Instructions

1. 1 Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes.
2. 2 Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth.
3. 3 Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.

By María Vázquez

Ingredients

• ✓ parsley
• olive oil
• garlic
• herb seasoning
• salt
• black pepper
• cauliflower
• red onion
• red bell pepper
• black olive
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with foil or parchment paper.
2. 2 Combine olive oil, garlic, Italian seasoning, salt, and freshly ground pepper in a small, microwave-safe bowl. Microwave on High for 20 to 30 seconds. Watch carefully, and remove from the microwave when the oil bubbles. Set aside.
3. 3 Combine cauliflower florets, red onion, and red bell pepper in a large bowl. Pour in the olive oil mixture and stir until all the vegetables are coated. Spread out vegetables on the prepared baking sheet in a single layer.
4. 4 Roast in the preheated oven until vegetables reach the desired doneness, 20 to 25 minutes. Broil if you like additional color, carefully watching that the vegetables do not burn, 1 to 2 minutes.
5. 5 Sprinkle sliced olives over the vegetables and drizzle with balsamic vinegar. Garnish with fresh parsley. Serve warm.

By Bibi

Ingredients

• ✓ parsley
• chickpea
• black bean
• kidney bean
• pinto bean
• corn kernel
• chunky salsa
• chili powder
• vegetable oil
• cumin
• lime juice

Instructions

1. 1 Rinse canned beans in a colander under running water; drain.
2. 2 Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.
3. 3 Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.

By HEATHERANNE23

Ingredients

• ✓ parsley
• red onion
• tomato
• olive oil
• lime
• salt
• black pepper
• tortilla chip
• cheddar cheese
• sour cream
• guacamole

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.
3. 3 Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese.
4. 4 Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

By sweets

Ingredients

• ✓ parsley
• water
• salt
• beef stew meat
• guajillo chile powder
• garlic
• oregano
• all-purpose flour
• vegetable oil
• cumin
• salt

Instructions

1. 1 In a saucepan, combine water, 1/2 teaspoon salt, and beef cubes. Bring to boil, reduce heat, and simmer for 30 minutes.
2. 2 Combine the chile powder, minced garlic, and oregano in a small bowl. Add enough of the beef cooking water to make a paste. After 30 minutes, stir the spice paste into the beef mixture.
3. 3 Heat oil in a large heavy skillet over medium heat. Cook flour, stirring constantly, until golden brown. Take 1 cup of the spiced cooking water and whisk it into the flour mixture until smooth. Stir in the cumin, chopped parsley, and salt.
4. 4 Transfer the thickened sauce mixture into the saucepan with the beef. Simmer until tender, about 1 1/2 hours.

By 14712870

Ingredients

• ✓ parsley
• olive oil
• butter
• green bell pepper
• onion
• garlic
• shrimp
• tomato sauce
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.

By LatinaCook

Ingredients

• ✓ parsley
• halibut
• lime juice
• lemon juice
• tequila
• jalapeno pepper
• mango
• green bell pepper
• sweet onion
• red onion
• cilantro
• salt

Instructions

1. 1 Combine cubed halibut, lime juice, lemon juice, tequila, minced jalapeño peppers, and 1 diced mango in a non-metallic bowl. Cover and refrigerate for 1 ½ hours.
2. 2 After the ceviche has sat for 1 ½ hours, add green pepper, sweet onion, and red onion. Mix well, then cover and refrigerate for another 30 minutes.
3. 3 Fold in the remaining diced mango, cilantro, and parsley; season to taste with salt before serving.

By Vella

Ingredients

• ✓ parsley
• cucumber
• tomato
• green bell pepper
• jalapeno pepper
• onion
• garlic
• lime juice
• cilantro
• dill weed
• salt
• tortilla chip

Instructions

1. 1 Gather the ingredients.
2. 2 Stir cucumbers, tomatoes, green pepper, jalapeño pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt together in a medium bowl; cover and refrigerate until chilled, about 30 minutes to 1 hour.
3. 3 Serve with tortilla chips.

By DAWNIE1219

Ingredients

• ✓ parsley
• olive oil
• beef chuck
• pork shoulder
• green bell pepper
• garlic
• tomato
• green chili
• white sugar
• clove
• cumin
• red wine
• salt

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
2. 2 Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.

By michelle15

Ingredients

• ✓ parsley
• olive oil
• garlic
• tomato sauce
• salsa
• chili powder
• onion
• basil
• oregano
• cumin
• black pepper
• salt
• water

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Sauté garlic in hot oil for 1 to 2 minutes. Add tomato sauce, salsa, chili powder, onion, parsley, basil, oregano, cumin, black pepper, and salt.
2. 2 Stir in water; bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes.

By Sara

Ingredients

• ✓ parsley
• pinto bean
• vegetable oil
• pumpkin seed
• tomatillo
• arugula
• serrano pepper
• spinach
• boston lettuce
• cilantro
• vegetable stock
• white hominy
• salt
• black pepper

Instructions

1. 1 Place pinto beans in a large stock pot with enough water to cover; soak 8 hours to overnight. Drain.
2. 2 Cover beans with about 3 inches water in the same stock pot; cook over medium-low heat until tender, 35 to 40 minutes. Drain.
3. 3 Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Cool slightly, about 5 minutes.
4. 4 Transfer pumpkin seeds and oil to a blender or the bowl of a food processor; blend until smooth. Add half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro to the blender; blend until smooth. Pour into a large bowl. Repeat with remaining half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro.
5. 5 Heat remaining 1/4 cup oil in a deep pot; carefully add tomatillo sauce. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
6. 6 Add pinto beans, vegetable stock, and hominy to the pot; bring to a boil. Reduce heat to low; simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and black pepper.

By Grace Preyapongpisan

Ingredients

• ✓ parsley
• ground beef
• salt
• pepper
• kidney bean
• tomato
• celery
• red bell pepper
• red wine vinegar
• chili powder
• cumin
• basil
• worcestershire sauce
• red wine

Instructions

1. 1 Cook and stir ground beef in a large skillet over medium-high heat until evenly browned, 5 to 7 minutes. Drain off grease, then season with salt and pepper.
2. 2 Transfer beef to a slow cooker. Add kidney beans, tomatoes, celery, bell pepper, and vinegar. Season with chili powder, cumin, parsley, basil, and Worcestershire sauce. Stir to distribute ingredients evenly.
3. 3 Cook on Low for 8 hours or High for 6 hours. Pour in wine during the last 2 hours.

By Wendy

Ingredients

• ✓ parsley
• vegetable oil
• corn tortilla
• pasilla chile pepper
• tomato
• onion
• garlic
• oregano
• vegetable oil
• water
• chicken bouillon granules
• avocado
• cotija cheese
• crema fresca

Instructions

1. 1 Heat 1 cup oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Drain on paper towels.
2. 2 Fry pasilla chiles in the same pan until browned, about 2 minutes, being careful not to burn them. Drain on paper towels.
3. 3 Transfer one fried pasilla pepper to a blender. Add tomatoes, onion, garlic, and oregano; blend until smooth. Strain through a sieve into a bowl.
4. 4 Heat 1 teaspoon oil in a saucepan over medium heat. Add blended tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in bouillon granules and parsley. Reduce the heat to low, cover, and simmer until flavors are well combined, about 15 minutes. Remove from the heat and discard parsley.
5. 5 Divide fried tortilla strips among four bowls. Ladle soup over tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add a dollop crema to each bowl.

By jackie

Ingredients

• ✓ parsley
• vegetable oil
• chicken breast
• green onion
• red bell pepper
• corn kernel
• black bean
• spinach
• jalapeno pepper
• cumin
• chili powder
• salt
• cayenne pepper
• monterey jack cheese
• flour tortilla
• oil

Instructions

1. 1 Rub 1 tablespoon vegetable oil over chicken breast. Cook chicken in a medium saucepan over medium heat until meat is no longer pink and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and set aside.
2. 2 Heat remaining 1 tablespoon vegetable oil in the saucepan over medium heat. Stir in green onion and bell pepper. Cook and stir until tender, about 5 minutes.
3. 3 Dice chicken and mix into the pan with green onion and bell pepper. Mix in corn, black beans, spinach, jalapeño peppers, parsley, cumin, chili powder, salt, and cayenne pepper. Cook and stir until well blended and tender, 5 minutes. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. 4 Wrap tortillas with a clean, lightly moist cloth. Microwave on high until hot and pliable, about 1 minute.
5. 5 Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around the mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze for at least 4 hours.
6. 6 Heat oil in a large, deep skillet for deep-frying to 375 degrees F (190 degrees C). Deep-fry frozen, stuffed tortillas until dark golden brown, about 10 minutes each. Drain on paper towels before serving.

By Jackie

Ingredients

• ✓ parsley
• ground beef
• onion
• cheddar cheese
• sour cream
• taco seasoning
• oregano
• black pepper
• enchilada sauce
• chili powder
• garlic
• salt
• flour tortilla
• black bean
• black olive

Instructions

1. 1 Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir 1 cup Cheddar cheese, sour cream, parsley, taco seasoning, oregano, and black pepper into ground beef until cheese is melted. Mix in enchilada sauce, chili powder, garlic, and salt; bring to a boil, reduce heat to low, and simmer until sauce is slightly thickened, about 5 minutes.
4. 4 Lay a tortilla onto a work surface and spoon about 1/4 cup meat sauce down the center of tortilla. Top meat sauce with 1 tablespoon black beans and a sprinkling of black olives. Roll up tortilla, enclosing filling; lay seam-side down in a 9x13-inch baking dish. Repeat with remaining tortillas.
5. 5 Spoon any remaining meat sauce over rolled tortillas. Scatter any remaining black beans and black olives over the top. Sprinkle with remaining 1/4 cup Cheddar cheese.
6. 6 Bake in the preheated oven until cheese is melted and sauce is bubbling, 20 to 22 minutes. Let stand 5 minutes before serving.
7. 7 Serve hot and enjoy!

By country_cooker

Ingredients

• ✓ parsley
• ground beef
• onion
• celery
• green bell pepper
• garlic
• tomato puree
• kidney bean
• kidney bean
• cannellini bean
• chili powder
• salt
• basil
• oregano
• black pepper
• hot pepper sauce

Instructions

1. 1 Place beef in a skillet over medium heat and cook until evenly brown, 8 to 10 minutes. Drain grease.
2. 2 Transfer beef to a slow cooker and mix in onion, celery, bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, salt, basil, oregano, parsley, black pepper, and hot pepper sauce.
3. 3 Cover and cook on Low for 8 hours.
4. 4 Serve hot in bowls with your favorite toppings. Enjoy!

By Danelle

Ingredients

• ✓ parsley
• mexican blend cheese
• sour cream
• tortilla chip
• lime
• corn kernel
• cannellini bean
• tomato
• chicken broth
• cumin
• basil
• chipotle pepper in adobo sauce
• garlic
• celery
• carrot
• onion
• butternut squash
• olive oil

Instructions

1. 1 Heat olive oil in a deep pot over medium-high heat. Add squash; cook and stir until it begins to soften, 5 to 7 minutes. Add onion, carrot, and celery; cook and stir until onion is translucent, about 5 minutes. Stir in garlic, chipotles, basil, parsley, and cumin; cook 2 minutes more. Stir in chicken broth and tomatoes, reduce heat to medium, and simmer until vegetables are tender, about 30 minutes.
2. 2 Stir in cannellini beans and corn kernels; cook until just heated through.
3. 3 Divide soup among bowls; squeeze lime juice over soup. Top servings with tortilla chips, sour cream, and Mexican cheese.

By Patty Ruth Hand Pirko

Ingredients

• ✓ parsley
• olive oil
• chicken breast
• onion
• cheddar cheese
• sour cream
• oregano
• black pepper
• tomato sauce
• green bell pepper
• garlic
• chili powder
• salt
• water
• flour tortilla
• taco sauce

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a nonstick skillet over medium heat. Add chicken and cook until no longer pink and juices run clear, 5 to 7 minutes per side. Transfer chicken to a cutting board and slice into cubes. Return chicken to the skillet.
3. 3 Add onion, 1 cup Cheddar cheese, sour cream, parsley, oregano, and black pepper. Cook and stir over low heat until cheese melts. Stir in tomato sauce, green pepper, garlic, chili powder, and salt. Add water if needed.
4. 4 Spoon chicken mixture into tortillas and roll into enchiladas. Arrange enchiladas, seam-side down, in a 9x13-inch baking dish.
5. 5 Top with taco sauce and remaining 3/4 cup Cheddar cheese.
6. 6 Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.
7. 7 Serve and enjoy!

By Debbie

Ingredients

• ✓ parsley
• olive oil
• chicken breast
• onion
• green bell pepper
• garlic
• cream cheese
• monterey jack cheese
• tomato sauce
• chili powder
• oregano
• salt
• black pepper
• flour tortilla
• enchilada sauce
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 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 cheese melts, about 5 minutes. Stir in tomato sauce, chili powder, parsley, oregano, salt, and black pepper.
3. 3 Divide mixture evenly onto tortillas, roll tortillas around filling, and arrange them in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese.
4. 4 Bake in the preheated oven until cheese melts and begins to brown, about 15 minutes.

By Mary Kate