Chicken Enchiladas

2 boneless, skinless chicken breasts- cubed
1/2 onion, chopped
1/2 c sour cream
1/2 c shredded cheddar cheese
1 1/2 t parsley
1/4 t each black pepper, salt, oregano
1 can enchilada sauce
1 1/2 t chili powder
1 t garlic powder
1/2 c shredded cheddar

Preheat oven to 350
Cook chicken on medium-high heat until juices run clear. Drain excess fat. Add the onion, sour cream, spices and cheese. Stir until cheese is melted. Stir in 1/2-3/4 can enchilada sauce, chili powder and garlic.
Roll into tortillas and place in 13 x 9. Cover with remaining enchilada sauce and cheese. Bake uncovered for 20 minutes.