Chicken Enchiladas

Ingredients

• 34 c chopped onion
• 1 tsp minced garlic
• 2 Tbsp margarine
• 2 c chopped fresh tomatoes
• 8 oz can tomato sauce
• 14 c canned diced green chilies
• 1 tsp sugar
• 1 tsp ground cumin
• 12 tsp salt
• 12 tsp oregano
• 12 fresh corn tortillas
• 3 12 c cooked cubed white chicken meat
• 3 12 c shredded Monterey Jack cheese
• 12 to 1 c sour cream I prefer 12 c

Directions

1. Preheat oven to 350
2. Lightly grease shallow baking dish To make sauce saute onion and garlic in margarine 5 minutes
3. Add tomatoes sauce chilies sugar cumin salt and oregano
4. Bring to boil reduce heat and simmer 20 minutes uncovered
5. Holding tortillas with tongs soften by dipping into hot sauce
6. Fill each tortilla with 14 to 13 cup chicken and 2 tablespoons of cheese Roll up tucking in sides to contain filling and arrange seam side down in prepared pan
7. Stir sour cream into sauce
8. Pour over enchiladas
9. Top with remaining cheese
10. Cover and bake for 40 minutes until enchiladas are hot and bubbly