Chicken Enchiladas

1 Can (4 oz.) green chilies
3 Cups tomato sauce
1 Teaspoon garlic powder
1 Teaspoon salt
2 Tablespoons salad oil
1 Cup chopped onions
1 Teaspoon oregano
4 Cups cooked and shredded chicken
2 Cups light sour cream
2 Cups lowfat shredded cheddar cheese
16 Corn tortillas
Rinse seed from green chilies and chop. In a saucepan, mix chilies, tomato sauce, garlic, salt, oil onions and oregano. Heat until mixture begins to boil; remove from heat a little oil in a pan; dip a tortilla in the oil. Combine chicken, sour cream and cheddar cheese. Fill the tortilla with chicken mixture and roll; set aside in a baking dish. Make the remaining enchiladas. Pour sauce on top; bake for 20 minutes in a preheated 350 degree oven. Serves 8.