Total Calories: 769
Yield: 15 enchiladas
Preheat oil in skillet. Chop chiles after removing seeds; sauté with minced garlic in oil. Drain and break up tomatoes; reserve 1/2 cup liquid. To chiles and garlics add tomatoes, onions, 1 teaspoon salt, oregano, and reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. Remove from skillet and set aside.
Combine chicken with sour cream, grated cheese, and other teaspoon salt. Heat 1/3 cup oil; dip tortillas in oil until they become limp. Drain well on paper towels. Fill tortillas with chicken mixture; roll up and arrange side by-side, seam down, in 9x13x2-inch baking dish. Pour chili sauce over enchiladas and bake at 350° until heated through, about 20 minutes.
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