Chicken Enchiladas - cooking recipe

Ingredients

2 large boneless chicken breasts
1 c. chopped onions
1 clove minced garlic
2 Tbsp. butter
1 (16 oz.) can tomatoes
1 (12 oz.) can tomato sauce
1/4 c. chopped green chilies
2 1/2 c. shredded Monterey Jack cheese
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. oregano
1/2 tsp. dried basil
1 c. sour cream
tortillas

Preparation

Simmer chicken; drain, skin and cut into strips.
Set aside. Cook onion and garlic in butter until tender.
Add tomatoes, sauce and chilies, covered, for 20 minutes.
Dip each tortilla in tomato mixture.
Place chicken and 2 tablespoons cheese in each.
Roll up.
Seam side down, place in casserole dish with remaining tomato mixture.
Add 1 cup sour cream.
Pour this over enchiladas. Sprinkle with remaining cheese.
Bake, covered, 40 minutes at 350\u00b0.