Nonna'S Tomato & Green Chile Chicken Enchiladas

• 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

1. 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.
2. 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.

vegetable oil, green chilies, garlic, tomatoes, yellow onion, salt, oregano, chicken breasts, sour cream, cheddar cheese, vegetable oil, corn tortillas

Taken from www.food.com/recipe/nonnas-tomato-green-chile-chicken-enchiladas-530562 (may not work)