Chicken Enchiladas(Nice and Filling)

Cut chicken into strips and salt.

Set aside.

In a saucepan, saute onion and garlic in butter until tender.

Add tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano and basil. Bring to a boil, reduce heat and simmer, covered, 20 minutes. Remove from heat.

Dip each tortilla into tomato mixture to soften. Place two pieces of chicken and 2 kinds of cheeses on each tortilla.

Roll up and place seam down in an ungreased 9 x 13-inch pan.

Blend sour cream into remaining sauce mixture and pour over enchiladas.

Sprinkle top with any remaining cheese.

Bake, covered, at 350° for 40 minutes.