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