Enchiladas? Yes, Please.

Okay, I am not at all a master chef. I am learning little by little.
But sharing recipes is always cool.

I made this the other night and loved it:


Chicken Enchiladas
2 large chicken breasts
1 C chopped onion
1 clove garlic
2 Tbs. butter (I use olive oil, which is a bit more healthy)
1 (16 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1/4 C chopped green chilies
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. oregano, crushed
1/2 tsp. basil, crushed
12 flour tortillas
2 1/5 C shedded Monterey Jack cheese
3/4 C dairy sour cream

In saucepan, simmer chicken in water to cover, 15-20 minutes, or until tender. Cut into 12 strips; set aside.
In a saucepan, cook onion and garlic in butter (olive oil) until 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 1 piece chicken and about 2 tablespoons shredded cheese on each tortilla; roll up and place seam-sinde down in a 13x8x2 inch baking dish. Blend sour cream into remaining sauce mix; pour over tortillas. Sprinkle with remaining cheese. Cover and bake in 350 degree oven for about 40 minutes, or till heated through. Makes 6 servings.