Chicken Enchiladas - cooking recipe

Ingredients

1 c. minced onion
2 cloves garlic, crushed
2 (16 oz.) cans whole tomatoes, diced
1 (4 oz.) can green chilies, drained and chopped
salt to taste
1/4 tsp. sugar
1 c. cooked chicken, diced finely
10 corn tortillas
1 c. sharp Cheddar cheese, shredded
1/2 c. sour cream (at room temperature)

Preparation

In skillet saute onion and garlic in hot oil until tender, about 5 minutes. Stir in tomatoes, chilies, salt and sugar. Simmer, uncovered, 15 minutes, stirring occasionally.
Mix well 1/2 cup sauce and the chicken. Set aside.
Bring remaining sauce to a boil. Place 1 or 2 tortillas at a time in boiling sauce until soft enough to roll.
Remove, draining excess sauce into skillet. Place tortillas in greased 12 x 8 x 2-inch baking dish and immediately place chicken mixture down center of tortilla. Roll and place seam side down at 1-inch of the dish. Repeat with remaining tortillas.
Pour remaining sauce over tortillas. Sprinkle with cheese.
Bake in a preheated 400\u00b0 oven for 20 to 25 minutes or until bubbly. To serve, spoon on sour cream.
Makes 4 servings.