Ingredients

Cooking oil
2 cans (4 oz.) green chilies
1 large clove garlic, minced
1 can (28 oz.) tomatoes
2 cups onion, chopped
2 teaspoons salt
1/2 teaspoon oregano
3 cups chicken, cooked and shredded
2 cups sour cream
2 cups Cheddar cheese, grated
15 corn tortillas

Directions

Preheat oil in skillet. Chop chilies after removing seeds; saute with minced garlic in oil. Drain and break up tomatoes, reserve 1/2 cup liquid. To chilies and garlic, add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. Remove from skillet and set aside.

Combine chicken with sour cream, grated cheese and remaining teaspoon salt. Heat 1/3 cup oil, dip tortillas in oil until they become limp. Drain well on paper towels.

Fill tortillas with chicken mixture; roll up and arrange side by aide, seam down in 9-by-13-inch pan. Pour chili sauce over enchiladas and bake at 350 degrees until heated through, about 20 minutes. Makes 8-10 servings.

Each serving contains 596 calories; 33 gm fat; 1,293 mg sodium; 103 mg cholesterol.