Chicken Enchiladas

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4 boneless chicken breasts, cooked and cubed
2 tbsp butter
1/2 cup onion, chopped
1 clove garlic, minced
1 16 oz cans diced tomatoes, undrained
1 8 oz cans tomato sauce
1 4 oz cans diced green chiles, drained
1 tsp sugar
1 tsp cumin
1/2 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
12 corn tortillas
1.5 cups sour cream
4 cup Monterey jack cheese


1. Enchilada sauce:
Melt butter in medium sauce pan, then saute onion and garlic in butter until tender. Add tomatoes, tomato sauce, green chiles, sugar, cumin, salt, oregano, and basil. Simmer on stovetop about 20 minutes, until heated through and seasonings are well-blended.
2. To assemble enchiladas, soften tortillas in a warm skillet, then dip each side of tortilla in sauce. Fill enchiladas with 1/3 cup chicken and sprinkle with 2 tbsp cheese, then roll up and place seam side down in a lined 9x13 baking dish.
3. Blend sour cream into remaining enchilada sauce. Pour sauce over enchiladas and then sprinkle with remaining Monterey jack cheese. Freeze with foil and plastic wrap.
4. Serving Day:
Thaw completely. Bake uncovered at 350 degrees for 40-50 minutes, until sauce is bubbly and cheese is melted.

Notes:

Yields 12 servings

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