Enchiladas - cooking recipe

Ingredients

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

Preparation

Preheat oven to 250\u00b0.
Remove seeds from chiles and chop them. In large skillet, heat small amount of oil.
Add chiles and garlic and saute.
Drain and break up tomatoes.
Reserve 1/2 cup liquid.
Add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid to the chiles and garlic.
Simmer, uncovered, for 30 minutes or until thick.
Remove from skillet and set aside.