Chicken Enchiladas Recipe

• 2 lg, whole chicken breasts, poached
• 1 c. minced onion
• 1 clove garlic, chopped
• 2 tbsp. butter
• 1 (16 ounce.) can tomatoes, minced
• 1 (8 ounce.) can tomato sauce
• 1/4 c. minced green chilies
• 1 teaspoon sugar
• 1 teaspoon grnd cumin
• 1/2 teaspoon salt
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 12 corn tortillas
• 2 c. grated Monterey Jack cheese (8 ounce.)
• 1 1/2 c. lowfat sour cream (I use less)

1. Cut chicken meat into 12 strips and salt to taste.
2. Set aside.
3. Saute/fry onion and garlic in butter till soft.
4. Add in tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano, and basil.
5. Bring to a boil, reduce heat, and simmer covered for 20 min.
6. Remove from heat.
7. Dip each tortilla in tomato mix to soften.
8. Place one piece of chicken and 2 Tbsp.
9. of cheese on each tortilla.
10. Roll up and place in an ungreased 9 x 13 inch pan.
11. Blend lowfat sour cream into remaining sauce mix and pour over enchiladas.
12. Sprinkle top with remaining cheese.
13. Bake covered at 350 degrees for 40 min till heated through.

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

Taken from cookeatshare.com/recipes/chicken-enchiladas-14887 (may not work)