Source: Bill Clinton
2 4 oz can chopped green chilies
1 large clove of garlic, minced
1 28 oz can tomatoes
2 cups chopped onion
2 tsp salt, divided
½ tsp oregano
3 cups shredded cooked chicken
2 cups sour cream
2 cups grated cheddar cheese
15 corn or flour tortillas
Preheat oil in skillet. Add chillies and garlic, saute. Drain and break up tomatoes: reserve 1/2 cup liquid. To chillies and garlic, add tomatoes, onion, 1 tsp salt, oregano and reserved tomato liquid.
Simmer uncovered until thick, about 30 minutes. Remove from skillet and set aside.
Combine chicken with sour cream, grated cheese and remaining salt. Heat 1/3 cup oil; dip tortillas in oil until they become limp. Drain well on paper towels. Fill tortillas with chicken mixture, roll up and arrange side by side, seam down, in a 9 x 13 x 2 baking dish. Pour tomato mixture over enchiladas (just the center) and bake at 250 F until heated thoroughly, about 20 minutes.
© Barbara Deitch 2020