Chicken Enchiladas - cooking recipe

Ingredients

2 (4 oz.) cans green chiles
1 large clove garlic, minced
1 (28 oz.) can tomatoes
2 c. chopped onions
2 tsp. salt
1/2 tsp. oregano
3 c. shredded, cooked chicken
2 c. dairy sour cream
2 c. grated Cheddar cheese
15 corn tortillas

Preparation

Preheat oil in skillet.
Chop chiles after removing seeds. Saute with minced garlic in oil.
Drain and break up tomatoes. Reserve 1/2 cup liquid.
To chiles and garlic, add tomatoes, onions, 1 teaspoon of salt, oregano and reserved tomato liquid. Simmer, uncovered, until thick, about 30 minutes.
Remove and set aside.