Chicken Enchiladas(Nice And Filling) - cooking recipe

Ingredients

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

Preparation

Cut chicken into strips and salt.
Set aside.
In a saucepan, saute onion and garlic in butter until tender.
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.
Dip each tortilla into tomato mixture to soften. Place two pieces of chicken and 2 kinds of cheeses on each tortilla.
Roll up and place seam down in an ungreased 9 x 13-inch pan.
Blend sour cream into remaining sauce mixture and pour over enchiladas.
Sprinkle top with any remaining cheese.
Bake, covered, at 350\u00b0 for 40 minutes.