2 (4 oz.) cans green chilies, divided
1 lg. clove garlic, minced
Oil for sauteing
1 (28 oz.) can tomatoes
2 c. chopped onion
2 tsp. salt
1/2 tsp. oregano
3 c. shredded cooked chicken
2 c. dairy sour cream
2 c. grated Cheddar cheese
15 corn tortillas

Preheat oil in skillet. Remove seeds from chilies, chop and saute with minced garlic in oil. Drain and break up tomatoes; reserve 1/2 cup liquid. Add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid to chilies. Simmer, uncovered until thick, about 30 minutes. Remove from heat and set aside.

Combine chicken with sour cream, grated cheese and remaining teaspoon 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 seam side down in a baking dish. Pour sauce over enchiladas and bake at 250 degrees for about 20 minutes.

Makes about 15 enchiladas.