Chicken Enchiladas

• 1 clove garlic, minced
• 1/2 c. vegetable oil, divided
• 1 (12 oz.) can tomatoes
• 2 c. chopped onion
• 2 (4 oz.) cans mild green chiles
• garlic salt to taste
• 1/2 tsp. oregano
• 1/2 c. water
• 2 c. diced, cooked chicken
• 2 c. Monterey Jack cheese, grated
• 2 c. sour cream
• 12 corn tortillas
• salt to taste

1. Cook garlic in 2 tablespoons oil until tender.
2. Add tomatoes, onion, green chiles, garlic salt, oregano and 1/2 cup water.
3. Cook over low heat until thickened.
4. In a separate bowl, combine chicken, cheese and sour cream.
5. Heat 1/3 cup oil.
6. Dip tortillas in oil just until they are limp.
7. Fill with chicken mixture and roll up.
8. Place in 9 x 13-inch baking dish.
9. Top with tomato mixture.
10. Bake at 325u0b0 for 15 minutes.

clove garlic, vegetable oil, tomatoes, onion, green chiles, garlic salt, oregano, water, chicken, cheese, sour cream, corn tortillas, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=520525 (may not work)