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 chilis
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, chilis, 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 1 piece of chicken and 2 tablespoons of cheese on each tortilla. Roll up and place seam side down 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, or until heated through. 6 servings.