Chicken And Sour Cream Enchiladas

• 3 c. boiled chicken breasts
• 1 large onion
• 1 clove garlic
• 2 Tbsp. butter
• 1 (16 oz.) can tomatoes
• 1 (4 oz.) can chopped green chilies
• 1 tsp. sugar
• 1 tsp. cumin
• 1/2 tsp. oregano
• 1/2 tsp. basil flakes
• 1 pkg. flour tortillas
• 2 1/2 c. grated Monterey Jack cheese
• 2 c. cream of chicken soup
• 1 small can evaporated milk
• 1 carton sour cream

1. Save broth from cooking chicken and keep hot.
2. For cooked sauce, combine onion, garlic and butter in heavy saucepan.
3. Cook until soft, not brown. Add tomatoes, chilies, sugar, cumin, oregano and basil.
4. In a large bowl, mix soup, milk and sour cream. To soften tortillas, dip one at a time in hot chicken broth.
5. To fix enchiladas, place thin layers of chicken, cooked sauce, cheese and a spoonful of creamed mixture onto flour tortillas. Roll up enchiladas and put in greased 9 x 13-inch baking pan or baking dish.
6. Pour remaining sour cream mixture over enchiladas.
7. Sprinkle remaining cheese over top. Cover with foil and bake at 350u0b0 for 30 to 40 minutes.

chicken breasts, onion, clove garlic, butter, tomatoes, green chilies, sugar, cumin, oregano, basil flakes, flour tortillas, grated monterey, cream of chicken soup, milk, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=640933 (may not work)