1 20 ounce can whole tomatoes
1 7 ounce can diced green chiles
1 medium onion, quartered
2 - 3 cloves garlic, peeled
1 cup sour cream
salt and pepper to taste
12 corn tortillas
1/2 cup corn or canola oil
2 pounds boneless chicken breasts, cooked and cubed
4 cups Swiss, Chihuahua or Jack cheese, grated
1 bunch green onions, chopped
1 cup sour cream

In food processor, blend together tomatoes, chiles, onion, garlic and sour cream. Season to taste with salt and pepper and pour into a large saucepan. Heat thoroughly.

Heat oil in skillet until a drop of water sizzles when placed in it. Fry a tortilla lightly on both sides so it's still pliable. Using tongs, remove it from the pan. Dip it into the enchilada sauce and lay it inside a 9 x 14 pan. Stuff enchilada with chicken, cheese and onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions.

When all enchiladas are made, place the pan in a 350 degree oven for about twenty minutes. Remove from oven, pour remaining enchilada sauce over enchiladas until almost covered. Cover with remaining cheese and onions. Broil for two minutes or until cheese is melted. Serve immediately, topped with dollops of sour cream.