2 tbsp. salad oil
1 onion, diced
2 tsp. chili powder
1 (15 oz.) tomato sauce
1 (8 oz.) stewed tomatoes
3 c. cooked chicken
1 (4 oz.) green chilies, drained
1 (8 oz.) sour cream
10 (8 inch) tortillas
1/2 c. each cheddar & Monterey Jack, shredded
Tomato, diced

In skillet over medium heat, cook onion in oil until tender. Stir in chili powder, cook 1 minute. Add tomato sauce, stewed tomatoes. Over high heat, heat to boiling. Reduce to low and simmer 10 minutes or until sauce thickens slightly.

Meanwhile, in large bowl mix chicken, chilies and sour cream. Place 1/3 cup chicken mixture along one edge of each tortilla and roll up.

Spoon half of tomato sauce into 9 x 13 inch baking dish or shallow casserole, sprinkle with half of each cheese. Place enchiladas seam side down on top of cheese. Spoon remaining sauce and cheese on top. Bake uncovered 30 minutes. To serve, top with diced tomatoes.