Bill Clinton's Chicken Enchiladas

Ingredients

30 ml cooking oil
2 packages green chilis
1 garlic clove
1 package tomatoes
240 gr onion
6 gr salt
1 gr oregano
425 gr chicken
475 ml sour cream
230 gr cheddar cheddar
80 ml cooking oil
15 tortillas
30 ml oil in skille remove seeds from chilies
80 gr liquid
3 gr salt

Instructions

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 one third cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels. Fill tortillas with chicken mixture. Roll up. Arrange side by side, seam side down, in 9 x 13 x 5 cm baking dish. Pour chili sauce over enchiladas. Bake at 120ºC degrees until heated through about 20 minutes.