4 chicken breast halves
1 c. chopped onion
1 clove garlic, minced
2 tbsp. olive oil
2 (16 oz.) cans tomatoes, undrained
1 (15 oz.) can tomato sauce
2 (4 oz.) cans chopped green chiles, undrained
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. dried whole oregano
1/2 tsp. dried whole basil
1/2 tsp. dried whole cilantro
1/4 tsp. salt
3/4 c. commercial sour cream
2 c. (8 oz.) shredded Cheddar cheese, divided
12 (6 inch) flour tortillas
Commercial sour cream (optional)

Place chicken in a Dutch oven; cover with water and bring to a boil. Cover; reduce heat, and simmer 45 minutes or until chicken is tender. Remove chicken from broth and let cool; reserve broth for other uses. Remove chicken from bone, and chop; set aside.

Saute onion and garlic in hot oil until tender; set aside. Place tomatoes in container of an electric blender; process until pureed; add to onion mixture. Add tomato sauce and next 7 ingredients; stir well. Bring to a boil; cover, reduce heat and simmer 1 hour. Stir in 3/4 cup sour cream.

Spoon 2 heaping tablespoonfuls each of chicken and cheese on tortilla; roll up tightly, and press seam side down in lightly greased 13x9x2 inch baking dish.

Pour tomato mixture over enchiladas. Bake, uncovered, at 350 degrees for 40 minutes. Remove from oven; add the remaining cheese, and bake an additional 5 minutes. Serve with additional sour cream, if desired. Yield: 6 servings.