Ingredients
2 large chicken breasts
1 c chopped onion
1 clove garlic, minced
2 T butter
2 c tomatoes (16 oz can)
1 c tomato sauce (8 oz can)
1/4 c green chilis, chopped
1 tsp sugar
1 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano, crushed
1/2 tsp dried basil, crushed
12 tortillas
2 1/2 c shredded Monterey jack cheese
3/4 c sour cream
Preparation
Simmer chicken in water for 15-20 min, until tender. Drain, skin and slice into 12 pieces. Sprinkle with a little salt. Cook onion and garlic in butter. When cooked, add tomatoes, sauce and spices. Bring to a boil, then simmer, covered for 20 minutes. Removes from heat. Dip tortilla in a sauce to soften. Place 1 piece of chicken, 2 T cheese on each tortilla, roll up and place seam side down in 13 by 9 pan. Blend sour cream with remaining sauce, pour over tortillas. Sprinkle with remaining cheese. Bake at 350 for 40 minutes.
