Chicken breasts (2 lg. or 3)
1 c. chopped onion
1 clove garlic, minced
2 tbsp. olive oil
1 (16 oz.) can tomatoes, chopped with puree
1 (8 oz.) can tomato sauce
1 can green chilies
1 tsp. sugar
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
12 tortillas (corn or flour)
2 1/2 c. shredded Jack cheese
3/4 c. non-fat sour cream

Cook chicken breasts and shred meat. Set aside. Combine next 3 items and saute. Add to sauteed onion and garlic, tomatoes, sauce, chilies, sugar, cumin, salt, oregano and basil. Simmer sauce for 20 minutes. Dip tortillas into hot sauce to soften them, then fill tortillas with shredded chicken and cheese.

Place filled tortilla, seam side down in baking dish that has a coating of sauce on the bottom. Fold in sour cream to remaining sauce and spoon on top of enchiladas. Sprinkle with remaining cheese and bake at 350 degrees for 30 to 40 minutes. If there is remaining sauce, I serve it separately (heated).