Southern Living 1986 Chicken Enchiladas - cooking recipe

Ingredients

4 chicken breast halves (or a whole chicken)
1 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil
2 (16 ounce) cans tomatoes, undrained (or 1 28 oz. can crushed tomatoes)
1 (15 ounce) can tomato sauce
2 (4 ounce) cans chopped green chilies, undrained
1 teaspoon sugar
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon cilantro
1/4 teaspoon salt
3/4 cup sour cream
2 cups shredded cheddar cheese or 2 cups Mexican blend cheese
12 six inch flour tortillas

Preparation

Place chicken in a Dutch oven; cover with water and bring to a boil. I add a celery stalk with leaves cut into quarters, several small carrots, a bay leaf and hot pepper to the water. Simmer 45 minutes for the breasts or 1 1/2 hours for whole chicken, until chicken is tender. Remove chicken from broth, and let cool. Remove chicken from bone and chop. Set aside.
(You can strain the broth through a colander and save for later).
Saute onion and garlic in hot oil until tender; set aside. Place tomatoes in blender and puree (unless you use the crushed tomatoes); add to onions. Add tomatoes sauce, chilis , sugar and seasonings; stir well. Bring to a boil; cover, reduce heat, and simmer 1 hour. Stir about every 10 minutes. Stir in 3/4 Celsius sour cream.
Spoon 2 heaping T. each of chicken and cheddar cheese on tortilla. Roll up tightly and place seam side down in a lightly greased 13\" X 9\" baking dish.
Pour tomato sauce mixture over enchiladas. Bake uncovered at 350 for 40 minutes. Remove from oven, add remaining cheese and bake an additional 5 minutes. Serve with additional sour cream.
If you have chopped fresh cilantro top with this.