Portion Size: 2 enchiladas (approx. 1 ½ c.)

Ingredients: Yields: 8 servings

Ingredients	Notes:
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	Wash, peel and dice
1 teaspoon oregano
4 cups cooked and shredded chicken
2 cups light sour cream
2 cups shredded low fat cheddar cheese
16 corn tortillas

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Rinse seed from green chilies and chop.
2	In a saucepan, mix chilies, tomato sauce, garlic, salt, oil onions and oregano.
3	Heat until mixture begins to boil; remove from heat a little oil in a pan; dip a tortilla in the oil.
4	Combine chicken, sour cream and ½ the cheddar cheese. Fill the tortilla with chicken mixture and roll; set aside in a baking dish. Make the remaining enchiladas.
5	Pour sauce on top Top with remaining cheese.; bake for 20 minutes in a preheated 350-degree oven.	Cook until internal temperature reaches 165 degrees F.