Presidential Enchiladas

Directions

1. 1
   Remove seeds from chilies and chop them.
2. 2
   In large skillet, heat small amount of oil.
3. 3
   Add chilies and garlic and saute. Drain and break up tomatoes.
4. 4
   Reserve 1/2 cup liquid.
5. 5
   Add tomatoes, onion, 1 teaspoon salt, oregano and reserved tomato liquid to the chilies and garlic.
6. 6
   Simmer, uncovered, for 30 minutes or until thick.
7. 7
   Remove from the skillet and set aside. Combine the chicken with the sour cream, grated Cheddar and 1 teaspoon salt.
8. 8
   Heat 1/3 cup oil; dip tortillas in oil until they become limp.
9. 9
   Drain well on paper towels.