3 to 4 pkg. chicken breasts, cooked
12 white corn tortillas
1 pt. sour cream
4 to 5 ripe tomatoes, chopped
2 lb. fresh green chili, toasted and peeled or 1 1/2 c. prepared green chili
1 clove garlic, chopped
1/2 lb. Cheddar cheese
2 onions, chopped fine
Pinch of oregano
Salt

Fry garlic in olive oil, lightly. Add green chili, tomatoes, onion, oregano and salt. Cover with water and cook until mixture thickens. In a bowl shred chicken meat, add grated cheese and sour cream. Fry tortillas in deep fat, one at a time, until soft.

Then dip into chili mixture. Fill tortillas with chicken and sour cream mixture and roll up. Place rolls close together in a flat casserole. Pour remaining green chili sauce over rolled enchiladas. Bake until thoroughly heated in a 350 degree oven for 10 to 15 minutes. Serve with chopped lettuce.