Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Canned whole green chilies |
| 1 large | Clove garlic, minced |
| 28 ounces | Can tomatoes |
| 2 cups | Chopped onions |
| 2 teaspoons | Salt (divided) |
| ½ teaspoon | Oregano |
| 3 cups | Shredded cooked chicken |
| 2 cups | Sour cream |
| 2 cups | Grated cheddar cheese |
| 15 \N | Corn tortillas |
| \N \N | Vegetable oil |
Remove seeds from chilies and chop them. In large skillet, heat small amount of oil. Add chilies and garlic and saute'.
Drain and break up tomatoes. Reserve ½ cup liquid. Add tomatoes, onion, 1 tsp. salt, oregano and reserved tomato liquid to the chilies and garlic. Simmer, uncovered, for 30 minutes or until thick. Remove from the skillet and set aside. Combine the chicken with the sour cream, grated Cheddar cheese and other teaspoon of salt.
Heat ⅓ cup oil. Dip tortillas in oil until they become limp.
Drain well on paper towels.
Preheat oven to 350 degrees.
Fill the tortillas with chicken mixture. Roll them up and arrange side by side, seam down, in 9x13" baking dish. Pour chili sauce over enchiladas. Bake about 20 minutes or until heated through.
From: San Diego Union Tribune