Chicken Enchiladas - cooking recipe

Ingredients

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.)

Preparation

Preheat oven to 350\u00b0.
Lightly grease shallow baking dish. To make sauce, saute onion and garlic in margarine 5 minutes.
Add tomatoes, sauce, chilies, sugar, cumin, salt and oregano.
Bring to boil; reduce heat and simmer 20 minutes, uncovered.
Holding tortillas with tongs, soften by dipping into hot sauce.
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.
Stir sour cream into sauce.
Pour over enchiladas.
Top with remaining cheese.
Cover and bake for 40 minutes, until enchiladas are hot and bubbly.