|Cooking oil||1⁄3 Cup (5.33 tbs)|
|Canned chopped green chilies||8 Ounce (Two 4 Ounce Cans)|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||28 Ounce (1 Can)|
|Chopped onion||2 Cup (32 tbs)|
|Shredded cooked chicken||3 Cup (48 tbs)|
|Dairy sour cream||2 Cup (32 tbs)|
|Grated cheddar cheese||2 Cup (32 tbs)|
|Corn tortillas/Flour tortillas||15|
Preheat oil in skillet.
Saute chopped chilies with minced garlic in oil.
Drain and break up tomatoes; reserve 1/2 cup liquid.
To chilies and garlic, add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid.
Simmer, uncovered, until thick, about 30 minutes.
Remove from skillet and set aside.
Combine chicken with sour cream, grated cheese and other tea spoon salt.
Heat 1/3 cup oil; dip tortillas in oil until they become limp.
Drain well on paper towels.
Fill tortillas with chicken mixture.
Roll up and arrange side by side, seam down, in 9 x 13 x 2-inch baking dish.
Pour tomato mixture over enchiladas and bake at 250° until heated through, about 20 minutes.