Favorite Chicken Enchiladas

Contributed by Rosie Groesbeck

*Todd dies for these!

Ingredients:

2 cups cooked, diced chicken
2 tablespoons butter
1 medium onion, chopped
2 gloves garlic, minced
1 can crushed tomatoes
1 can tomato sauce
1 can dices green chilies
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon basil
½ teaspoon salt
½ teaspoon oregano
8 flour tortillas
3 cups Monterey Jack cheese, grated
1 cup Cheddar cheese, grated
¾ cup sour cream

Directions:

-Sauté onion and garlic in butter.
-Add crushed tomatoes, tomato sauce, green chilies, sugar, and spices.
-Bring to a boil and simmer for 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 and both kinds of cheese, saving 1 cup for topping.
-Roll up and place seam down in a greased glass dish.
-Blend sour cream with the rest of the sauce and pour over top.
-Sprinkle with remaining cheese.
-Bake for 40 minutes at 350 degrees.