2 lg. whole chicken breasts, poached
1 c. chopped onion
1 clove garlic, minced
2 tbsp. butter
1 (16 oz.) can tomatoes, chopped
1 (8 oz.) can tomato sauce
1/4 c. chopped, mild green chiles
1 tsp. sugar
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
12 corn tortillas
2 c. grated Monterey Jack cheese (8 oz.)
1 1/2 c. sour cream (12 oz.)

Cut chicken meat into 12 strips and salt to taste; set aside. In a saucepan saute onion and garlic in butter until soft. Add tomatoes, tomato sauce, chiles, sugar, cumin, salt, oregano, and basil. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Remove from heat. Dip each tortilla in tomato mixture to soften. Place one piece of chicken and 2 tablespoons of cheese on each tortilla. Roll up and place seam side down in an ungreased 9x13 pan.

Blend sour cream into remaining sauce mixture and pour over enchiladas. Sprinkle top with remaining cheese. Bake covered at 350 degrees for 40 minutes or until heated through. Makes 6 servings.