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