12-15 tortillas
3 c. chopped chicken
1 pt. sour cream
1/2 lb. sharp cheese, grated

Mix chicken, cheese, and sour cream together. 1 1/2 c. canned green chili peppers, chopped 1 clove garlic, chopped 1/2 tsp. oregano Salt to taste 1 tbsp. olive oil

Fry garlic in oil, lightly. Add onions, green chili, tomatoes, oregano, and salt. Cover with chicken broth or water; cook until thick, stirring occasionally. Fry tortillas in fat until soft; dip in sauce and fill with chicken mixture and roll up. Place rolls close together in a flat casserole. Pour remaining sauce over the rolled enchiladas. Bake about 20 minutes in 350 degrees oven. Standing in warm oven doesn't hurt the flavor one bit but leave door open so that it will not continue to cook.