1       tb           Plus 1/3 cup oil
   2                    (4 ounce) cans shopped green
                        -chilies
   1       lg           Clove garlic, minced
   1                    (28 ounce) can tomatoes,
                        -drained and liquid reserved
   2       c            Chopped onions
   2       ts           Salt
     1/2   ts           Oregano
   3       c            Shredded, cooked chicken
   2       c            Dairy sour cream
   2       c            Grated Cheddar cheese
  15                    Corn tortillas
  <Sonya Whitaker-Quandt>
  "This is Clinton's favorite entree.  Definitely not low-fat, it has
  wonderful flavor.
  In a skillet over medium-high heat, heat 1 Tbsp oil.  Add the chilies and
  garlic; saute until garlic is soft.  Break up tomatoes and add to chilies
  along with onions, 1 tsp salt, oregano and 1/2 cup reserved tomato liquid.
  Simmer uncovered until thick, about 30 minutes. (You can add more reserved
  tomato liquid if sauce gets too thick too quickly.) Remove tomato sauce
  from heat and set aside.
  Heat 1/3 cup oil in a skillet over medium-high heat until hot.  Dip
  tortillas in hot oil for a few seconds, or just 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 9x13x2-inch baking dish.
  Pour tomato sauce over enchiladas and bake at 350 degrees until heated
  through, about 20 minutes.  Can freeze cooked enchiladas and heat through
  in oven before serving.
  Makes 6 servings. Per serving: 980 calories, 51 grams protein, 66 grams
  fat, 40 grams carbohydrates, 186 milligrams cholesterol, 2204 milligrams
  sodium.