Chicken Enchilada Recipe

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Ingredients

2 large cooked chicken breasts
1 cup chopped onion
2 tbsp butter
1 can (16 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 clove garlic, crushed
¼ cup chopped green chilies
1 tsp ground cumin
½ tsp salt
1 tsp sugar
½ tsp oregano
½ tsp basil
10 flour tortillas
2 ½ cups Monterey Jack cheese, grated
¾ cup sour cream

Directions

Cut chicken into strips to match the number of tortillas
To make the sauce, in a saucepan cook in the butter the tomatoes, tomato sauce, onion, garlic, oregano, chilies, cumin, basil, sugar and salt
Boil, then simmer, covered, for about 20 minutes
Dip each tortilla in the sauce
Put chicken and cheese on each tortilla, roll up and place in a baking dish which has been sprayed with cooking oil
Mix the sour cream into the remaining sauce
Cover the tortillas using half the sauce
Sprinkle with cheese before baking. Cover with foil and bake at 350 for 40 minutes
Remove and plate up
Pour remaining sauce over the tortillas
Serve



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