Chicken Enchiladas

 

Ingredients

2

Large chicken breasts

1

Chopped onion

1

Clove garlic Minced

1 Tbsp

Butter

1

16 oz can stewed tomatoes

1

8 oz can tomato sauce

cup

Chopped green chilies

1 Tbsp

Sugar

1 tsp

Salt

tsp

Oregano

12

Tortillas

2 cup

Monterey cheese

cup

Sour cream

 

Directions

1.  Cut chicken into bite size pieces of slivers.

2.  Simmer chicken in butter, cover and cook 15 - 20 minutes. Drain and remove from heat.

3.  In sauce pan cook stewed tomatoes, tomato sauce, onion, garlic, sugar, salt, oregano. Bring to a boil, and then reduce heat to a simmer. Cover and simmer for 20 minutes. Remove from heat.

4.  Combine chicken and green chilies in a bowl.

5.  Spoon chicken mixture into tortillas, roll up and place in baking dish large enough for 12 tortillas (about a 9x13).

6.  Blend sour cream into tomato mix, and pour over tortillas, and top with Monterey cheese.

7.  Bake at 350 degrees for 40 minutes.