Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        vegetable oil
  2               cans  green chilies -- 4oz each
  1              clove  garlic -- minced
  28            ounces  crushed tomatoes
  2               cups  onions -- chopped
  2          teaspoons  salt
     1/2      teaspoon  oregano
  3               cups  chicken -- cooked and shredded
  2               cups  dairy sour cream
  2               cups  cheddar cheese -- grated
  15                    corn tortillas

Preparation:

Preheat oil in skillet. Chop chilies after removing seeds; saute with minced garlic in oil. Drain and break up tomatoes; reserve 1/2 cup liquid. To chilies and garlic add tomatoes, onion, 1 t 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 other t salt. Heat 1/4 to 1/2-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 9x13x2" baking dish. Pour chili sauce over enchiladas and bake at 250~ until heated through, about 20 minutes. Can be frozen before baking.

Nutritional Information:

3231 Calories (kcal); 167g Total Fat; (45% calories from fat); 183g Protein; 265g Carbohydrate; 704mg Cholesterol; 7690mg Sodium