Preparation:
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 t 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 other t salt. Heat 1/4 to 1/2-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 side, seam down, in 9x13x2" baking dish. Pour chili sauce over enchiladas and bake at 250~ until heated through, about 20 minutes. Can be frozen before baking. |
