Favorite Chicken Enchiladas- Sara

• FAVORITE CHICKEN ENCHILADAS-Sara
• 2 Tbsp. butter
• 1 yellow onion, diced
  1 tsp. minced garlic
  1 (16 oz) can tomatoes, crushed
• 8 oz. tomato sauce
  1 tsp. ground cumin
  ½ tsp. oregano
  4 oz. chopped green chilies
  1 tsp sugar
  ½ tsp. salt
  ½ tsp. basil
  8 flour tortillas
  1 cup grated cheddar cheese
  1 tsp. minced garlic
  2 cups cooked, diced chicken
  3 cups grated jack cheese
  ¾ cup sour cream (optional)
  
  • Saute onion and garlic in butter. Add tomato, chilies, tomato sauce, sugar and spices. Bring
    to a boil and simmer 20 min. (I like to quadruple this sauce and save ¾ of it in 3 ziplock bags in the freezer. That way I can thaw them and make the enchiladas quickly.)
  • 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 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 for 40 minutes.