South Of The Border Chicken Enchiladas - cooking recipe

Ingredients

4 boneless chicken breasts, cooked and cubed
2 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 (8 ounce) cans tomato sauce
1 (4 ounce) can diced green chilies, drained
1 teaspoon sugar
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
12 tortillas
1 1/2 cups sour cream
4 cups monterey jack cheese

Preparation

Cooking Day.
Enchilada sauce: Melt butter in medium saucepan, saute onion and garlic in butter until tender. Add tomato sauce, chiles, sugar, cumin, salt, oregano and basil. Simmer on stovetop about 20 minutes, until heated though and well blended.
Fill each enchilada with 1/3 cup chicken and sprinkle with 2 T cheese, roll and place seam side down in lined 9x13. Blend sour cream with enchilada sauce and pour over enchiladas. sprinkle with remaining cheese.
Serving Day.
Thaw completely. Bake uncovered at 350 for 40-50 minutes.