Chicken Enchiladas

Are you looking for something amazing to cook this weekend? Try these scrumptious chicken enchiladas.
2 large whole chicken breasts, poached
1 cup chopped onions
1 clove garlic, minced
2 tablespoons butter
1, 16 oz. can of tomatoes, chopped
1, 8 oz. can tomato sauce
1/4 cup chopped, mild green chilies
1 teaspoon of sugar
1 teaspoon of ground cumin
1/2 teaspoon of salt
1/2 teaspoon of oregano
1/2 teaspoon of basil
12 corn tortillas
2 cups (8 oz.) of Monterey Jack cheese
1 1/2 cups (12 oz.) of sour cream 

Cut chicken meat into 12 strips and salt to taste; set aside. In a saucepan, saute onions and garlic in butter until soft. Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Bring to a boil, reduce heat and simmer covered for 20 minutes. Remove from heat. Dip each tortilla in tomato mixture to soften. Place piece of chicken and 2 tablespoons cheese on each tortilla. Roll up and place seam-side down in an ungreased 9 x 13" pan. Blend sour cream into remaining sauce mixture and pour over enchiladas. Sprinkle top with remaining cheese. Bake at 350 degrees for 40 minutes or until heated through.


Recipe from Colorado Cache Cookbook by The Junior League of Denver