Printable Chicken Enchiladas

Chicken Enchiladas
see commentary

4 chicken breast halves (or 1.3 lbs. boneless skinless chicken thighs)

1 c. chopped onion

1 clove garlic, minced

2 TBSP olive oil

2-16 oz cans tomatoes, undrained (or equivalent amt. of canned tomato puree)

15oz can tomato sauce

2-4oz cans chopped green chiles, undrained

1 tsp sugar

1 tsp ground cumin (or corriander)

1/2 tsp dried whole oregano

1/2 tsp dried whole basil

1/2 tsp dried whole cilantro

1/4 tsp salt

3/4 c. commercial sour cream

2 c. (8 oz) shredded Cheddar cheese, divided

12 (6") flour tortillas

commercial sour cream (optional)

Place chicken in a Dutch oven; cover with water, and bring to a boil.  Cover, reduce heat, and simmer 45 minutes or until chicken is tender.  Remove chicken from broth, and let cool; reserve broth for other uses.  Remove chicken from bone, and chop; set aside.

Saute onion and garlic in hot oil until tender; set aside.  Place tomatoes in container of an electric blender; process until pureed; add to onion mixture.  Add tomato sauce, green chiles, sugar, and seasonings; stir well.  Bring to a boil, cover, reduce heat, and simmer 1 hour.  Stir in 3/4 c. sour cream.

Spoon 2 heaping TBSP each of chicken and cheese on tortilla; roll tortilla up tightly, and place seam side down in lightly greased 13x9x2" baking dish.

Pour tomato mixture over enchiladas.  Bake, uncovered at 350 for 40 mins.  Remove from oven; add the remaining cheese, and bake an additional 5 mins. Serve with additional sour cream, if desired.  Yield 6 servings.