Enchiladas With Sour Cream Sauce - cooking recipe

Ingredients

2 large whole chicken breasts, poached
1 c. chopped onions
1 clove garlic, minced
2 Tbsp. butter or margarine
1 (16 oz.) can tomatoes, chopped
1 (8 oz.) can tomato sauce
1/4 c. chopped mild green chilies
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
12 corn tortillas
2 c. (8 oz.) grated Monterey Jack cheese
1 1/2 c. (12 oz.) sour cream

Preparation

Cut cooked chicken into 12 strips and sprinkle with salt to taste.
Set aside.
In large skillet, saute onions and garlic in butter until soft.
Add tomatoes, tomato sauce, green chilies, sugar, cumin, salt, oregano and basil.
Simmer 20 minutes.
Remove chicken.
Dip each tortilla in sauce.
Place 1 piece chicken on each tortilla with 2 tablespoons cheese.
Roll and place in 9 x 13-inch pan with seam down.
Blend sour cream into remaining sauce and pour over enchiladas.
Sprinkle with cheese.
Bake at 350\u00b0 for 40 minutes.