2 1/2 lb. chicken
Salad oil
Salt
Water
1 clove garlic, minced
1 med. onion, chopped
4 oz. can green chilies, drained
1/2 c. sour cream
4 - 6 inch flour tortillas
Lettuce

Boil chicken and 1 teaspoon salt until tender. Chop meat. Set aside. In 3 quart pan over medium heat, in 2 tablespoons oil, cook onion and garlic until tender. Add chopped chicken, green chilies, sour cream and 3/4 teaspoon salt. Keep warm. Fry tortillas until lightly browned. Remove from oil onto paper towels. Serve chicken mixture on fried tortillas with lettuce.