Cooking oil
2 (4 oz.) cans green chilies
1 lg. clove garlic, minced
1 (28 oz.) can tomatoes
2 c. chopped onions
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. Chop chilies after removing seeds; saute with minced garlic in oil.

Drain and break up tomatoes; reserve 1/2 cup liquid. To chilies and garlic add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. Remove from skillet and set aside.

Combine chicken with sour cream, grated cheese and other 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 side by side, seam down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over enchiladas and bake at 250 degrees until heated through, about 20 minutes.

Yields 15 enchiladas.