Chicken Enchiladas

• 2 large whole chicken breasts, poached
• 1 c. chopped onion
• 1 clove garlic, minced
• 2 Tbsp. butter
• 1 16 oz. can tomatoes, chopped
• 1 8 oz. can tomato sauce
• 1/4 c. chopped mild green chilies
• 1 tsp. sugar
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 12 tortillas, corn or flour
• 2 c. grated Monterey jack cheese
• 1 1/2 c. sour cream

1. Cut chicken into chunks. In a saucepan, saute onion and garlic in butter until soft. Add tomatoes, tomato sauce, chilies, cumin, sugar, salt, oregano and basil. Bring to boil, reduce heat and simmer for 20 minutes. Remove from heat. Dip each tortilla in tomato mixture to soften. Fill each tortilla with chicken and 2 Tablespoons of cheese. Place in a greased 9 X 13 pan. Blend sour cream into remaining tomato sauce mixture and pour over enchiladas. Sprinkle top with remaining cheese. Bake, covered at 350u0b0 for 30 to 40 minutes or until heated through.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22566 (may not work)