Chicken Enchiladas

• 3/4 c. chopped onion
• 1 tsp. minced garlic
• 2 Tbsp. margarine
• 2 c. chopped fresh tomatoes
• 8 oz. can tomato sauce
• 1/4 c. canned diced green chilies
• 1 tsp. sugar
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. oregano
• 12 fresh corn tortillas
• 3 1/2 c. cooked, cubed white chicken meat
• 3 1/2 c. shredded Monterey Jack cheese
• 1/2 to 1 c. sour cream (I prefer 1/2 c.)

1. Preheat oven to 350u0b0.
2. Lightly grease shallow baking dish. To make sauce, saute onion and garlic in margarine 5 minutes.
3. Add tomatoes, sauce, chilies, sugar, cumin, salt and oregano.
4. Bring to boil; reduce heat and simmer 20 minutes, uncovered.
5. Holding tortillas with tongs, soften by dipping into hot sauce.
6. Fill each tortilla with 1/4 to 1/3 cup chicken and 2 tablespoons of cheese. Roll up, tucking in sides to contain filling and arrange seam side down in prepared pan.
7. Stir sour cream into sauce.
8. Pour over enchiladas.
9. Top with remaining cheese.
10. Cover and bake for 40 minutes, until enchiladas are hot and bubbly.

onion, garlic, margarine, tomatoes, tomato sauce, green chilies, sugar, ground cumin, salt, oregano, corn tortillas, chicken meat, shredded monterey jack cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=348909 (may not work)