Californian Chicken Enchiladas

When we were in California visiting extended family, my Aunt Susan made these delicious chicken enchiladas for us!  This recipe, and all my extended family, are definitely keepers!

Chicken Enchiladas
(Thank you Susan Powell and Marjory Thueson)

2 cups cooked, cubed chicken
1 cup chopped onion
1 clove garlic, minced
2 T. butter
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 tsp. sugar
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
3/4 cup sour cream 
2 cups grated Monterey Jack cheese
1/2 to 1 can chopped green chilies
Flour tortillas

Saute onion and garlic in butter until tender. Add tomatoes, tomato sauce, sugar, cumin, salt, oregano, and basil. Bring to a boil; reduce heat and simmer, covered, 20 minutes. On each tortilla, place some chicken, 2 Tablespoons cheese, and 1-2 Tablespoons sauce down center. Roll and place seam side down in 9x13 baking dish. Blend sour cream into remaining sauce. Pour over tortillas. Sprinkle more cheese on top. Cover with foil. Bake at 350 for 30 minutes.