Presidential Enchiladas - cooking recipe

Ingredients

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

Preparation

Remove seeds from chilies and chop them.
In large skillet, heat small amount of oil.
Add chilies 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 chilies and garlic.
Simmer, uncovered, for 30 minutes or until thick.
Remove from the skillet and set aside. Combine the chicken with the sour cream, grated Cheddar and 1 teaspoon salt.
Heat 1/3 cup oil; dip tortillas in oil until they become limp.
Drain well on paper towels.