Chicken Enchiladas

• 2 large chicken breasts
• 1 cup chopped onion
• 1 clove garlic, minced
• 2 Tbsp butter or margarine
• 1 16-oz can tomatoes, cut up
• 1 8-oz can tomato sauce
• ¼ cup chopped green chilies
• 1 tsp sugar
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp dried oregano, crushed
• 1/2 tsp dried basil, crushed
• 12 frozen tortillas, thawed
• 2-1/2 cups (10-oz) shredded Monterey Jack cheese
• 3/4 cup dairy sour cream

In saucepan, simmer chicken breasts in water to cover, 15-20 minutes or till tender. Drain and carefully remove skin and bones. Sprinkle chicken with a little salt. Cut into 12 strips; set aside. In saucepan, cook onion and garlic in butter till tender. Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Bring to boiling; reduce heat and simmer, covered, for 20 minutes. Remove from heat. Dip each tortilla in tomato mixture to soften. Place one piece of chicken and about 2 Tbsp of shredded cheese on each tortilla; roll up and place, seam side down, in 13½x8-3/4×1-3/4 inch baking dish. Blend sour cream into remaining sauce mixture; pour over tortillas. Sprinkle with remaining cheese. Cover and bake in 350 degree oven for about 40 minutes or till heated through.

Yield: 6 servings