Recipe

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• 2 large chicken breasts, poached or baked
• 1 cup chopped onion
• 1 garlic clove, minced
• 2 tbsp butter or 2 tbsp margarine
• 1 (16 oz) can tomatoes, chopped
• 1 (8 oz) can tomato sauce
• 1/4 cup mild green chili
• 1 tsp sugar
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp oregano
• 1/2 tsp basil
• 12 flour tortillas
• 8 oz grated monterey jack cheese
• 1 1/2 cups sour cream

• 1 Cut cooked chicken into 12 strips and sprinkle with salt to taste.
• 2 Set aside.
• 3 In large skillet, sauté onions and garlic in butter till soft.
• 4 Add tomatoes, sauce, chilies, sugar, cumin, salt, oregano, and basil.
• 5 Add chicken.
• 6 Simmer 20 minutes.
• 7 Remove chicken.
• 8 Dip each tortilla in sauce.
• 9 Place one strip of chicken on each tortilla and add 2 T.
• 10 cheese.
• 11 Roll and place in 9 x 13 baking dish with seam side down.
• 12 Add sour cream to remaining sauce and pour over enchiladas.
• 13 Sprinkle top with remaining cheese.
• 14 Bake at 350 for 40 minutes.