CHICKEN:

1 lg. hen or fryer boiled or approx. 8 skinned, boneless chicken breasts, boiled & chopped
1/2 lb. cheddar cheese, grated
1 pt. sour cream
2 doz. corn tortillas

SAUCE:

Olive oil for frying
1 clove garlic, chopped
5 ripe tomatoes, peeled & chopped (or canned tomatoes)
Pinch of oregano
2 onions, chopped
2 lbs. fresh green chilies or 1 1/2 c. prepared green chilies
Salt to taste

SAUCE: Fry garlic lightly in olive oil. Add tomatoes, oregano, onions, chilis and salt. Cook until mixture thickens.

CHICKEN: Shred chicken (if whole); mix with cheese and sour cream.

TORTILLAS: Fry tortillas in corn oil one at a time (about 20 or 30 seconds), on each side until soft. Drain and dip in sauce mixture. In each tortilla, place chicken and sour cream mixture near one edge of tortilla and roll. Place tortillas seam side down in a long baking dish. Pour remaining sauce on top. Bake at 350 degrees for 10 or 15 minutes. If the tortillas have been prepared ahead of time and refrigerated you will need to bake them longer. Serves 8.