Enchilada recipe

Upon request of Janet, I'm posting the Enchilada recipe I mentioned in a previous blog.

Laurel's Chicken Enchiladas

1 cup ONION. chopped
16oz can TOMATOES. chopped. undrained
8oz can TOMATO SAUCE
1/4 cup GREEN CHILES. medium
1 clove GARLIC. crushed
1 tsp CUMIN
1 tsp SUGAR
1 tsp SALT
1/2 tsp OREGANO
1/2 tsp BASIL

2 CHICKEN BREASTS. poached
2 cups MOZZARELLA CHEESE. reserve some for the top
1 1/2 cups SOUR CREAM
8-10 CORN TORTILLAS

1. Combine onion, tomatoes, tomato sauce, chiles and spices.
2. Mix chicken, cheese and sour cream.
3. Dip each tortilla in tomato sauce mix, then put chicken mixture in center of tortilla and roll up. Place in greased baking dish.
4. Pour sauce over the top of totillas. Garnish with cheese. Put some salsa on top if more spice is desired.
5. Bake 350 until bubbly, about 40 minutes.

NOTE: I made a few modifications by adding extra onion and garlic and using mexican style shreaded cheese instead of mozzarella. I also felt like it could have used a little more sauce so would definitely pour some salsa or mix a little extra sauce next time. But then, I like sauce ;)

ENJOY!!