Chicken Enchiladas - Clinton

Bill Clinton\'s favourite chicken enchiladas

2 (4oz) cans chopped green chillies, drained
1 garlic clove, minced
Cooking oil
1 (28oz) can tomatoes
2 cups chopped onion
2 tsps salt, divided
tsp oregano
3 cups shredded, cooked chicken
2 cups sour cream
2 cups shredded cheddar cheese
cup cooking oil
15 corn or flour tortillas 

In a large skillet over a medium-high heat, sauté the chillies and
garlic in a small amount of oil. Drain the tomatoes, reserving cup of
liquid. Break up tomatoes and add to skillet. Add the onion, 1 tsp
salt, oregano, and reserved liquid. Simmer, uncovered, until thickened
(about 30 minutes). Remove from the heat, transfer to a bowl and set
aside. In a large bowl, combine the chicken, sour cream, cheese, and
remaining 1 tsp salt. In the same skillet over a medium-high heat,
heat cup oil. Dip the tortillas in the oil until they become limp and
drain well on paper towels. Fill the tortillas with the chicken
mixture; roll up and arrange side by side, seam side down, in a
9x13x2-inch baking dish. Pour the tomato mixture over the enchiladas.
Bake at 350°F/170-180°C for 20 minutes or until heated thoroughly. 

Makes 15 enchiladas