Chicken Enchiladas - cooking recipe

Ingredients

2 whole chicken breasts
1 clove garlic, minced
1 (16 oz.) can tomatoes, sliced
1 (8 oz.) can tomato sauce
1/4 c. green chilies, chopped
1/2 tsp. oregano, crushed
1/2 tsp. basil, crushed
2 1/2 c. Monterrey Jack cheese, grated
1 c. onion, chopped
1 Tbsp. butter or margarine
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. salt
12 corn tortillas
3/4 c. sour cream

Preparation

Place chicken breasts in a saucepan and cover with water. Simmer 15 to 20 minutes or until tender.
Drain, skin and debone chicken.
Sprinkle with salt.
Cut into 12 strips and set aside.