4 large chicken breast halves
1 cup chopped onions
1 clove garlic
2 tablespoons margarine
1 (16 ounce) can tomatoes
1 (8 ounce) can tomato sauce
¼ cup Ortega chiles, chopped
1 teaspoon sugar
1 teaspoon ground cumin
½ teaspoon slat
½ teaspoon dried oregano
½ teaspoon dried basil
12 flour tortillas
2 ½ cup Monterey jack cheese (10 ounce), grated
¾ cup sour cream
Simmer chicken breasts until tender; drain, skin and bone; slice and separate into 12 sections (for 12 tortillas). Lightly salt. In saucepan, cook onions and garlic in margarine until tender. Add tomatoes, tomato sauce, chiles, sugar, cumin, salt, oregano, and basil. Simmer 20 minutes, covered. Remove from heat. Dip each tortilla in tomato mixture to soften. Place one piece of chicken and about 2 tablespoons grated cheese on each tortilla; roll up and place seam side down in 13” x 9”x 1 ¾” baking dish. Blend sour cream into remaining sauce mixture. Pour over enchiladas. Sprinkle with more cheese. Cover and bake in 350 degrees oven for 45 minutes or until heated through.
Note: We found this recipe in a magazine in the late 1960’s. It was a great hit and became one of our favorite recipes.