Chicken Enchiladas

Directions

1. 1
   Heat oil in skillet.
2. 2
   Add drained chilis and garlic - cook for 1 minute.
3. 3
   Drain tomatoes and reserve liquid.
4. 4
   Add tomatoes to mixture, then onion, 1 t. salt, orgegano and reserved liquid.
5. 5
   Add finely chopped jalapeno, with seeds removed, if desired.
6. 6
   Simmer uncovered until thick - about 30 minutes.
7. 7
   Remove from heat when done.
8. 8
   Preheat oven to 300F.
9. 9
   In a bowl, combine chicken with sour cream and cheese.
10. 10
    Lightly salt.
11. 11
    Spoon a couple of tablespoons of mixture into corn tortilla.
12. 12
    Roll up and arrange in a baking dish seam side down.
13. 13
    Stack as necessary.
14. 14
    Pour salsa mixture over top of enchiladas and bake about 30 minutes, or until heated.