Chicken Enchiladas 

Chicken Enchiladas 
Serves 6
1 Tablespoon Plus 1/3 cup oil
2 (4 ounce) cans shopped green chilies
1 Large Clove garlic, minced
1 (28 ounce) can tomatoes, drained and liquid reserved
2 Cup Chopped onions
2 Teaspoon Salt
1/2 Teaspoon Oregano
3 Cup Shredded, cooked chicken
2 Cup Dairy sour cream
2 Cup Grated Cheddar cheese
15 Corn tortillas

In a skillet over medium-high heat, heat 1 Tbsp oil. Add the onions and cook until soft.  Add chilies and 
garlic; sauté until garlic is soft. Add tomatoes, breaking up large pieces.  Add 1 tsp salt, oregano and 1/2 cup reserved tomato liquid. 

Simmer uncovered until thick, about 30 minutes. (You can add more reserved tomato liquid if sauce gets too thick too quickly.) Remove tomato sauce from heat and set aside. 

Heat 1/3 cup oil in a skillet over medium-high heat until hot. Dip tortillas in hot oil for a few seconds, or just until they become limp. Drain well on paper towels. Fill tortillas with chicken mixture. Roll up and arrange side by side, seam down, in a 9x13x2-inch baking dish. 

Pour tomato sauce over enchiladas and bake at 350 degrees until heated through, about 20 minutes.