Heat oven to 350 degrees
Sauté’ onions, stir in chicken, sour cream, shredded cheese, parsley and pepper.
Heat tomato sauce, roasted red peppers, green chilies, chili powder, cumin, oregano, garlic.
Transfer red sauce to a pie plate. Dip each tortilla into sauce, and coat each side.
Spoon about a ¼ cup of chicken filling into each tortilla, roll and place seam side down into a 9X13 pan. Pour remaining sauce over enchiladas.
Bake uncovered about 20 min or until bubbly. Garnish with shredded cheese and sour cream.