California Chicken Enchiladas

California Chicken Enchiladas

4 boneless skinless chicken breasts, boiled and shredded

1 cup onion, chopped

1 clove garlic, chopped

2 tablespoon unsalted butter

1 large can crushed tomatoes

1 teaspoon sugar

1 teaspoon cumin

ADD:

1/2 teaspoon salt and oregano

12 corn tortillas

3 cups shredded Mexi-cheese blend

1/2 cup sour cream

In a large stock pot saute the onion and garlic in the butter till translucent. Add in the crushed tomatoes, sugar, cumin, salt and oregano. Simmer for 15 minutes. While the sauce is simmering, spray a 9×13 baking pan with nonstick cooking spray.

Once the sauce is done simmering, remove it from the stove and stir in the sour cream. To assemble the enchiladas: Pour 2 cups of sauce into the bottom of the pan. Dip a corn tortilla into the sauce pot to coat the tortilla and then add shredded chicken and a sprinkle of cheese in the center. Roll and set seam side down in the baking pan. Repeat till all of the tortillas are stuffed. Pour the remaining sauce over the top and sprinkle with the remaining cheese. Bake at 350 degrees for 30 minutes until hot and bubbly.