Sour Cream Chicken Enchiladas

• 2 large chicken breasts, poached or baked
• 1 cup chopped onion
• 1 garlic clove, minced
• 2 tablespoons butter or 2 tablespoons margarine
• 1 (16 ounce) can tomatoes, chopped
• 1 (8 ounce) can tomato sauce
• 14 cup mild green chili
• 1 teaspoon sugar
• 1 teaspoon cumin
• 12 teaspoon salt
• 12 teaspoon oregano
• 12 teaspoon basil
• 12 flour tortillas
• 8 ounces grated monterey jack cheese or 8 ounces Mexican blend cheese
• 1 12 cups sour cream

1. Cut cooked chicken into 12 strips and sprinkle with salt to taste.
2. Set aside.
3. In large skillet, saute onions and garlic in butter till soft.
4. Add tomatoes, sauce, chilies, sugar, cumin, salt, oregano, and basil.
5. Add chicken.
6. Simmer 20 minutes.
7. Remove chicken.
8. Dip each tortilla in sauce.
9. Place one strip of chicken on each tortilla and add 2 T.
10. cheese.
11. Roll and place in 9 x 13 baking dish with seam side down.
12. Add sour cream to remaining sauce and pour over enchiladas.
13. Sprinkle top with remaining cheese.
14. Bake at 350 for 40 minutes.

chicken breasts, onion, garlic, butter, tomatoes, tomato sauce, green chili, sugar, cumin, salt, oregano, basil, flour tortillas, cheese, sour cream

Taken from www.food.com/recipe/sour-cream-chicken-enchiladas-59413 (may not work)