Chicken and Cheese Enchiladas

This is an old favorite recipe of mine from the Sugar Busters Cookbook. While I don't buy into the diet itself - some of the recipes from the cookbook are pretty good.


1 medium yellow onion, minced
1 clove garlic, minced
1/4 cup canola oil
1 1/2 cups tomato sauce
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoong ground black pepper
8 6 in whole wheat tortillas
1 four ounce can whole green chilies trained and cut into 1/2 inch strips
2 cups grated cheddar cheese
1 cup sour cream (optional)

Preheat the oven to 350 degrees. Combine the onion, garlic and 2 tbls. of the oil in a 1 quart saucepan. Stirring occassionally, cook over medium heat until the onion turns translucent, about 3 minutes. Add the tomato sauce, oregano, and salt. Reduce the heat to low and cook, uncovered, for 15 minutes. Meanwhile, season the chicken with the garlic, salt and pepaper and put in a medium nonstick skillet, along with the remaining 2 tablespoons oil. Heat for about 10 mintues over medium-low heat. Remove the meat to a bowl and warm the tortillas in the same pan for abut 15 seconds per side. Divide the chicken and the chilies among the tortillas. Roll the tortillas up and place them in a 9x3 inch baking dish that has been coated in cooking spray. Cover with the tomato suace, anf sprinkle. with the grated cheese. Cover and bake for about 15 minutes, until the cheese is melted and bubbly. Top with sour cream if desired. Serves 4.