Chicken Enchiladas(Nice And Filling)

• 2 large whole chicken breasts, poached
• 1 c. chopped onion
• 1 clove garlic, minced
• 2 Tbsp. butter
• 1 (16 oz.) can tomatoes, chopped
• 1 (12 to 14 oz.) can tomato sauce
• 1/4 c. mild green chilies, chopped
• 1 tsp. sugar
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 12 corn or flour tortillas
• 2 c. grated Monterey Jack cheese
• 2 c. grated Cheddar cheese
• 3/4 c. sour cream

1. Cut chicken into strips and salt.
2. Set aside.
3. In a saucepan, saute onion and garlic in butter until tender.
4. Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Bring to a boil, reduce heat and simmer, covered, 20 minutes. Remove from heat.
5. Dip each tortilla into tomato mixture to soften. Place two pieces of chicken and 2 kinds of cheeses on each tortilla.
6. Roll up and place seam down in an ungreased 9 x 13-inch pan.
7. Blend sour cream into remaining sauce mixture and pour over enchiladas.
8. Sprinkle top with any remaining cheese.
9. Bake, covered, at 350u0b0 for 40 minutes.

chicken breasts, onion, clove garlic, butter, tomatoes, tomato sauce, green chilies, sugar, ground cumin, salt, oregano, basil, corn, grated monterey, cheddar cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878615 (may not work)