red enchiladas

1 tsp minced garlic 1 yellow onion
2 cups cooked diced chicken 1 16 oz can tomatoes crushed
4 oz can chopped green chilis 8 oz tomato sauce
1 tsp sugar 1/2 tsp salt
1 tsp cumin 1/2 tsp basil
1/2 tsp oregano 8 flour tortillas
3 cups grated monteray jack cheese 1 cup grated cheddar
3/4 cup sour cream 1 can black beans

saute onion and garlic in small amount of oil. add tomatoes, chilies and tomato sauce, sugar and spices, bring to a boil, add beans and simmer for 20 minutes. fill each tortilla with a spoonful of sauce, chicken and some cheese. roll up and place seam side down in a greased baking dish. blend sour cream with remaining sauce and pour over tortillas. sprinkle with remaining cheese and bake at 350 for 35-40 minutes.