Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

cook whole chicken and take off bone
1 c. chopped onion
1 clove garlic or garlic powder
2 Tbsp. butter
1 (16 oz.) can or 2 c. canned tomatoes, cut up
8 oz. can or 1 c. tomato sauce
1/4 c. chopped green chiles
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
12 corn tortillas
2 1/2 c. shredded Monterey Jack cheese
3/4 c. sour cream

Preparation

Cook onion and garlic in margarine until tender.
Add tomatoes, tomato sauce, sugar, chiles and spices.
Simmer about 20 minutes.
Dip each tortilla in warm grease to soften.
Put 2 tablespoons cheese and chicken, rolled up in tortilla; place seam side down in pan.
Blend sour cream into sauce and pour over tortillas.
Put rest of cheese on top.
Bake until cheese is melted.