Favorite Chicken Enchiladas

2 cups cooked, diced chicken
2 T. butter
1 medium onion, chopped
2 cloves garlic, minced
1 16oz can crushed tomatoes
1 8oz can tomato sauce
1 4oz can diced green chiles
1 tsp sugar
1 tsp ground cumin
1 tsp basil
½ tsp salt
½ tsp oregano
8 flour tortillas
3 cups Monterey Jack cheese, grated
1 cup cheddar cheese, grated
¾ cup sour cream

Saute onion and garlic in butter. Add crushed tomatoes, tomato sauce, green chilies, sugar and spices. Bring to a boil and simmer 20 min. Spoon some of the sauce over the tortillas one at a time to soften a little. Top with a few pieces of chicken and both kinds of cheese, reserving 1 cup of cheese for topping. Roll up and place seam side down in a greased 9x13 glass dish. Blend sour cream with the rest of the sauce; pour over top. Sprinkle with remaining cheese. Bake for 40 min at 350 degrees.