Remove seeds from chilies. Chop chilies, then saute with minced garlic in oil. Drain and break up tomatoes. Reserve 1/2 cup liquid. Add tomatoes, 1 tsp salt, oregano and reserved tomato liquid. Simmer, uncovered until thick, about 30 minutes.
Remove sauce from skillet and set aside. Combine chicken with sour cream, cheese and remaining salt. Heat 1/3 cup oil. Dip tortillas in oil until they become limp. Drain well on paper towels. Fill tortillas with chicken mixture. Roll up.
Arrange side by side, seam side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over enchiladas. Bake at 250 degrees F until heated through about 20 minutes.
The reciepe calls for 2 cuos of onions but the direction does not have them included I presume they go in the salsa.. They are
exceptionally the best ever but I use a jar of salsa and include small amount of grated onion in the mixture usually use chopped green onion on top with 1/2 the grated cheese. the white part of the green onion I chop fine for the mixture.
All the recipts leave out the onions in the directions