04/04/2016 Chicken Enchiladas

Chicken Enchiladas

Recipe Courtesy of Cindy Schumacher

2 Tbsp. butter
1 yellow onion, peeled and diced
1 tsp. minced garlic
1 16 oz. can tomatoes, crushed
1 can chopped green chiles
8 oz. tomato sauce
1 tsp. sugar
1 tsp. ground cumin
1 tsp. salt
½ tsp. oregano
½ tsp. basil
8 flour tortillas
2 cups chicken, cooked and chopped

3 cups grated Monterey Jack cheese
1 cup grated cheddar cheese
¾ cup sour cream

Saute onion and garlic in butter.
Add tomato, chiles, tomato sauce, sugar, and spices.
Bring to a boil and simmer 20 minutes.
Spoon some of the sauce over the tortillas, one at a time to soften a little.
Top with a few pieces of chicken breast, and both kinds of cheese, reserving 1 cup of cheese for topping.
Roll up and place seam side down in a greased baking dish.
Blend sour cream with remaining sauce; pour over top. Sprinkle with remaining cheese.
Bake at 350 for 40 minutes.