Chicken Enchiladas

• 2 c. chicken breasts, cooked and cut into strips
• 1 c. chopped onion
• 2 cloves garlic
• 2 Tbsp. margarine
• 1 (16 oz.) can tomatoes
• 8 oz. tomato sauce
• 1/4 c. green chilies
• 2 1/2 c. shredded cheese
• 1 tsp. sugar
• 1 tsp. cumin
• 1/2 tsp. salt
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 3/4 c. sour cream
• 12 corn tortillas

1. Cook onion, garlic and butter until soft. Add tomatoes, tomato sauce, chilies and seasonings.
2. Bring to a boil.
3. Cover and simmer 20 minutes.
4. Soften corn tortillas in hot oil until soft; drain on paper towel.
5. Stuff each tortilla with 2 to 3 strips of chicken, 2 teaspoons cheese and 1 tablespoon sauce.
6. Roll tortilla and place seam side down in greased baking dish.
7. Mix sour cream into remaining sauce and pour over enchiladas.
8. Sprinkle cheese over top.
9. Cover and bake at 350u0b0 for 40 minutes.

chicken breasts, onion, garlic, margarine, tomatoes, tomato sauce, green chilies, shredded cheese, sugar, cumin, salt, oregano, basil, sour cream, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=182236 (may not work)