Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop chilies, then
Saute with minced garlic in oil. Drain and break up tomatoes.
Reserve 1/2 cup liquid. Add tomatoes,1 tsp salt, oregano and reserved tomato
Liquid. Simmer, uncovered until thick, about 30 minutes. Remove sauce from
Skillet and set aside.
Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup
Oil. Dip tortillas in oil until they become limp. Drain well on paper
Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam
Side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over enchiladas.
Bake at 250F degrees until heated through about 20 minutes.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.