chicken, cooked and shredded
cheddar cheese, grated
1Preheat 2 tablespoon oil in skillet.
2Remove seeds from chiles.
3Chop chiles, then saute with minced garlic in oil.
4Drain and break up tomatoes.
6Add tomatoes, 1 teaspoon salt, oregano and reserved tomato liquid.
7Simmer, uncovered until thick, about 30 minutes.
8Remove sauce from skillet and set aside.
9Combine chicken with sour cream, cheese and remaining salt.
11Dip tortillas in oil until they become limp.
12Drain well on paper towels.
13Fill tortillas with chicken mixture.
15Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish.
16Pour chili sauce over enchiladas.
17Bake at 250 degrees until heated through about 20 minutes.