Cooking oil
2 (4 oz.) cans green chilies
1 lg. clove garlic, minced
1 (28 oz.) can tomatoes
2 c. chopped onion
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

Heat oil in skillet. Chop chilies, saute with minced garlic in oil. Drain and break up tomatoes, reserve 1/2 cup liquid. Add to chilies and garlic, add onion and 1 teaspoon salt. Stir in oregano and reserved liquid. Simmer uncovered 30 minutes; set aside.

Combine chicken with sour cream, cheese and 1 teaspoon salt. Heat 1/3 cup oil in skillet. Dip tortillas in oil until limp. Drain on paper towels.

Fill tortillas with chicken mixture, roll up and arrange seam side down in baking dish. Pour sauce over enchiladas and bake at 250 degrees about 20 minutes.