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  Chicken Enchiladas
   Mexican
   Joanne Beins
   3/20/2008
Ingredients:
2 lrg chicken breasts
1 cup chopped onion
1 garlic clove, minced
2 T butter
1 16 ounce can tomatoes, chopped
1/4 cup chopped green chiles
1 jar enchilada sauce
2 1/2 cup Jack cheese, shredded
3/4 cup sour cream
1 tsp sugar
1 tsp cumin
1/2 tsp salt
1/4 tsp oregano
1/2 tsp basil
12 10inch tortillas, flour or corn
Instructions:
Cook chicken & slice into 12 strips
Cook onion & garlic in butter until tender.
Add tomatoes, sauce, chiles & spices.
Bring to a boil & simmer 20 minutes covered.
Dip tortillas in sauce to soften.
Place 1 slice chicken & 2 T shredded cheese in each totilla & roll. Place seam side down in 9 x 13 dish.
Blend sour cream & sauce & pour over tortillas. Sprinkle with cheese.
Bake for 40 minutes in 350 degree oven.

Joanne says these are the best enchiladas. We haven't tried them yet but look forward to doing so.
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