Chicken Enchiladas - cooking recipe

Ingredients

2 cans green chilies, seeded and chopped
1 large clove garlic
2 tsp. vegetable oil
1 can whole tomatoes, drained, 1/2 c. liquid reserved
2 c. chopped onion
1/2 tsp. oregano, crumbled
3 c. shredded, cooked chicken breast (about 15 oz.)
1 c. reduced fat sour cream
3/4 c. shredded Cheddar cheese
12 flour tortillas

Preparation

Saute chilies and garlic in oil, in large nonstick skillet, over medium-high heat until soft.
Add tomatoes, breaking up, reserved liquid, onion and oregano.
Simmer 30 minutes until thick.