|Chicken breast halves||4|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||2 Tablespoon|
|Canned tomatoes||32 Ounce, undrained (Two 16 Ounce Can)|
|Canned tomato sauce||15 Ounce (1 Can)|
|Canned chopped green chiles||8 Ounce, undrained (Two 4 Ounce Can)|
|Ground cumin||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Cilantro||1⁄2 Teaspoon, dried|
|Sour cream||3⁄4 Cup (12 tbs) (Use Any Commercial Brand)|
|Shredded cheddar cheese||8 Ounce, divided (2 Cup 16 Tablespoon)|
|Flour tortillas||12 (6 Inches Each)|
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 cup sour cream.
Spoon 2 heaping tablespoonfuls each of chicken and cheese on tortilla, roll tortilla up tightly, and place seam side down in lightly greased 13- x 9- x 2-inch baking dish.
Pour tomato mixture over enchiladas.
Bake, uncovered, at 350Â° for 40 minutes.
Remove from oven, add the remaining cheese, and bake an additional 5 minutes.
Serve with additional sour cream, if desired.