Plucky Enchiladas
2 (4 ounce) cans whole green chiles, drained
1/2 cup plus 1 tablespoon vegetable oil, divided
1 large clove garlic, minced
1 (28 ounce) can whole tomatoes
2 cups chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano
3 cups cooked shredded chicken or turkey
2 cups sour cream
8 ounces shredded Cheddar cheese (2 cups)
12 to 16 corn tortillas
Rinse seeds from chiles and chop. Heat 2 tablespoons oil in medium saucepan. Add chiles and garlic; sauté.
Drain tomatoes, reserving 1/2 cup liquid. Break up tomatoes. Add tomatoes, onions, salt, oregano and reserved 1/2 cup tomato liquid to sautéed chiles and garlic. Simmer uncovered, about 30 minutes, or until thick. Set aside.
Mix meat with sour cream and cheese.
Heating remaining 1/2 cup oil in medium skillet. Fry tortillas until limp. Drain.
Divided meat mixture into 12 to 16 portions. Spoon a portion of meat onto each tortilla; roll up. Place enchiladas, seam-side down, in an ungreased oblong baking dish. Pour reserved chile mixture over them. Bake in a 350 degree F oven for 20 minutes, or until heated through.
Yield: 12 to 16 servings
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