Nonna'S Tomato & Green Chile Chicken Enchiladas - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 (4 ounce) cans diced green chilies, drained (we used mild)
1 large garlic clove, minced
1 (28 ounce) can petite diced tomatoes, drained (reserve 1 c. liquid)
1 yellow onion, diced
2 teaspoons salt, divided
1/2 teaspoon oregano
2 chicken breasts, cooked and diced (about 1 lb.)
1 cup sour cream
6 ounces shredded cheddar cheese
1/3 cup vegetable oil
16 corn tortillas

Preparation

Saute green chiles and garlic in 2 T. oil. Add diced tomatoes and onion, 1 teaspoons of the salt, oregano, and the reserved tomato liquid. Simmer low, until thick, 20 minutes. While the chile tomato sauce is cooking, combine chicken, sour cream, grated cheese, and 1 teaspoons salt in a bowl, and set aside.
Heat 1/3 Celsius oil in a separate saute pan while sauce is cooking, and dip tortillas. Let excess oil drain off on a paper towel. Fill with a spoonful of the chicken mixture, roll, and put seem side down into a 3-qt. baking dish. Pour chile tomato sauce over the top, and bake for 20 minute at 350 degrees F.