Chicken Enchiladas

If time is short, doctor up any good quality commercial red chili sauce (Las Palmas will do) with garlic, cumin and oregano.

4 chicken breasts halves
2 cups sour cream, divided
1 cup chopped onion
1 clove garlic, minced
2 T olive oil
2 (16-ounce) cans tomatoes, not drained
1 (15-ounce) can tomato sauce
2 cans (4-ounces each) chopped chilies, not drained
1 teaspoon sugar
1 teaspoon cumin
1/4 teaspoon salt
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon dried basil
1/2 teaspoon dried cilantro
1 package taco seasoning mix

flour tortillas

2 cups (8-ounces) shredded cheddar cheese, divided

Prepare the chicken:
Simmer chicken breasts in water or stock for 45 minutes; drain and set poaching liquid aside.

Shred chicken and mix with enough broth and seasoning to taste. Fold in 1 cup of the sour cream, and set aside.

Prepare the sauce:
Saute onion and garlic in the olive oil; set aside. Blend tomatoes briefly in a blender; add tomato sauce, chiles, sugar, cumin, salt, oregano, basil, cilantro and the package of taco seasoning to onion/garlic in pan. Stir thoroughly and bring to boil. Reduce heat and simmer 1 hour.

Remove from heat and stir in the remaining 1 cup of the sour cream.

Assembly:
Spray Pam over the bottom and sides of a 9-inch by 13-inch pan and spoon a thin layer of sauce over the bottom of the pan.

Spoon 2 tablespoons each of the chicken mixture and shredded cheese onto each flour tortilla. Roll up and place seam-side down in the baking pan.

Spoon sauce over the enchiladas and bake for 40 minutes in a 350-degree oven. Top with grated cheese and return to the oven for another 5 minutes.

Serve with sour cream, chopped green onions and chopped fresh cilantro.