Chichen Enchiladas

By cherichavez

Ingredients

• 4 chicken breasts
• 1 cup chopped onion
• 1 clove galic, minced
• 2 TBS olive oil
• 2 16 oz can of tomatoes
• 1 15 oz can of tomato sauce
• 2 4 oz can chopped green chiles
• 1 tsp sugar
• 1 tsp cumin
• 1/2 tsp whole oregano
• 1/2 tsp whole basil
• 3/4 cup of sour cream
• 8 oz shredded cheese
• 12 flour tortillas

Preparation

Step 1

Cook chicken in a dutch oven with water, and bring it to boil. Cover, reduce heat, simmer 45 minutes or chicken is tender. Remove chicken from broth, let cool; reserve broth. Remove chicken from bone, and chop; set aside.
Saute onion and garlic in hot oil until tender; set side. Place tomatoes in blender, puree; add onion mixture. Add tomato sauce, green chile, surgar, and seasonings; sir well. Bring to boil; cover, reduce heat, and simmer 1 hr. Stir in 1/4 cup sour cream.
Spoon 2 heaping TBS each each of chicken and cheese on tortilla; roll tightly and place seam side down in lightly greased 13 x 9 pan.
Pour tomato mixture over enchiladas. Bake, uncovered @350 for 40 min. Remove add remaining cheese and bake 5 more min.