Ingredients:

• 2 c. cooked chicken
• corn or flour tortillas
• 1/2 c. shredded cheddar cheese
• 2 c. sour cream
• 1/3 sauce to moisten
• Enchilada Sauce
• 16 oz. can tomato sauce
• 1/2 c. water (pour in can)
• 1/4 small onion (puree in blender)
• 3/4 tsp. garlic salt
• 1/2 tsp. oregano
• 1 TBSP. chili powder

Directions:

1. Pour some of the sauce in the bottom of the 9x13 pan
2. Dip tortillas in sauce then fill with filling and roll
3. top with reamaining sauce and sprinkle shredded cheese on top
4. Bake uncovered 350* for 15-20 mins or until cheese is melted