Sour Cream Enchiladas - cooking recipe

Ingredients

1/4 c. butter or margarine
1 large bunch green onions (and tops), chopped
1 clove garlic, finely minced
1 (15 oz.) can tomato sauce
1 (4 oz.) can green chilies, chopped
1 tsp. sugar
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
3 c. chicken, cooked and cut into bite size pieces
2 c. Cheddar cheese, grated
2 c. Monterey Jack cheese, grated
1 (16 oz.) carton sour cream
12 corn tortillas

Preparation

In a large skillet, melt butter or margarine.
Add onions and garlic.
Saute until onions are tender.
Stir in tomato sauce, green chilies, sugar, cumin, salt, oregano and basil. Bring to a boil.
Reduce heat and simmer for 15 minutes.