Chicken Enchilada - cooking recipe

Ingredients

2 large chicken breasts
1 c. chopped onion
1 clove minced garlic
2 Tbsp. margarine
1 (16 oz.) can tomatoes, chopped
1 (8 oz.) can tomato sauce
1/4 c. chopped green chilies
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. dried basil
12 tortillas (corn)
2 1/2 c. shredded Monterey Jack cheese
3/4 c. sour cream

Preparation

Simmer chicken breasts 15 to 20 minutes.
Drain, remove skin and bones, and cut chicken into 12 long strips.
Saute onion and garlic in margarine until tender.
Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil.
Bring to a boil, then simmer, covered, 20 minutes.
Remove from heat.
Dip each tortilla into sauce to soften.
Place a strip of chicken and 2 tablespoons shredded cheese on each tortilla.
Roll up and place seam side down in a 13 x 9-inch pan.
Blend sour cream into remaining sauce.
Pour over tortillas.
Sprinkle with remaining cheese.
Cover and bake at 350\u00b0 for 40 minutes.
Makes 6 servings.