2 (4 oz.) cans green chilies
1 (28 oz.) can tomatoes
2 tbsp. cooking oil
1 lg. clove garlic, minced
2 c. onions, chopped
Pinch of salt
1/2 tsp. oregano
3 c. cooked chicken, shredded
2 c. dairy sour cream
2 c. Cheddar cheese, grated
1/2 c. cooking oil
15 corn tortillas

Preheat 2 tablespoons oil in skillet. Remove seeds from chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve liquid. Mix together tomatoes, onion, pinch of salt, oregano and pour tomato liquid and all in skillet. Simmer uncovered until thick, about 30 minutes. Remove sauce from skillet and set aside. Combine chicken with sour cream, cheese and pinch of salt. Heat 1/4 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels (to soak off remaining oil). Fill tortillas with chicken mixture. Roll up and arrange side by side, seam side down in 9 x 13 x 2 inch baking dish. Pour chili sauce over enchiladas. Bake at 250 degrees until heated through, about 20 minutes. Preparation time, just a little over an hour.