INGREDIENTS
2 cups
cooked, diced chicken
2 tbsps
butter
1/2
medium onion, chopped
2 cloves
garlic, minced
1 can
crushed tomatoes (16-oz)
1 can
tomato sauce (8-oz)
1 can
diced green chilies (4-oz)
1 tsp
sugar
1 tsp
ground cumin
1 tsp
basil
1/2 tsp
salt
1/2 tsp
oregano
8
flour tortillas
3 cups
Monterey Jack cheese, grated
1 cup
Cheddar cheese, grated
1/4 cup
sour cream