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 green chilies
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 (I use less)

Cut chicken meat into 12 strips and salt to taste. Set aside. Saute onion and garlic in butter until soft. Add tomatoes, tomato sauce, chilies, 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 in an ungreased 9 x 13 inch 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 until heated through.