1/4 c. butter
1 lg. bunch green onion and tops, chopped
2 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (4 oz.) can chopped green chilies
1 tsp. sugar
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. oregano, ground
1/2 tsp. basil
3 c. cooked chicken, bite sized pieces or 3 c. shredded beef
2 c. grated Cheddar cheese
2 c. grated Monterey Jack
1 (16 oz.) sour cream
12 corn or flour tortillas

In large skillet, melt butter. Add onions and garlic, saute until onions are tender. Stir in tomato sauce, green chilies, sugar, cumin, salt, oregano and basil. Bring to a boil. Reduce heat and simmer for 15 minutes.

Meanwhile, combine chicken with enough sour cream to moisten.

In another bowl, mix the 2 cheeses. Dip each tortilla in the hot tomato sauce. Divide the chicken mixture between the 12 tortillas, spreading it down the middle. Sprinkle cheeses on top of chicken mixture, reserving some for topping. Roll tortillas, place seam side down.

Combine the remaining tomato sauce and sour cream. Spread this over the tortillas. Sprinkle remaining cheeses on top. Bake at 350 degrees for 45 minutes or until the dish is thoroughly heated. Garnish with chopped lettuce, onions and black olives. Makes 6 servings of 2 enchiladas. (Very tasty.) Preparation time 1 hour.