Chunky Chicken Enchiladas

*If you want a traditional enchilada sauce, puree the sauce with a stick
blender before assembling and baking.

2 Tb. olive oil
1 cup chopped onion
2 cloves minced garlic
1 can diced green chilies
2 cans (14-1/2 oz each) chopped tomatoes
1-1/2 tsp. cumin
1 tsp. oregano
1 Tbs. chili powder
1/8 tsp. cayenne
1 tsp. sugar
2 cups cooked, diced chicken breast
1 coup Monterey Jack cheese, shredded
6 corn or wheat tortillas
sour cream
salt and pepper to taste

In a large skillet, heat the oil. Add the onion and garlic, cooking until
opaque. Add the tomatoes, green chilies and spices and cook for 10
minutes. Pour 1/2 the sauce over the bottom of a medium casserole
dish. Stir chicken into remaining sauce to form a filling. Spoon
chicken filling evenly onto 6 tortillas and roll up. Place seem-side
down in the casserole dish and cover with the cheese. Bake at 350
degrees F. for 10 minutes until cheese melts and casserole is warm
throughout. Top with sour cream.