Instructions:

Plucky Enchiladas

2 (4 ounce) cans whole green chiles, drained
1/2 cup plus 1 tablespoon vegetable oil, divided
1 large clove garlic, minced
1 (28 ounce) can whole tomatoes
2 cups chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano
3 cups cooked shredded chicken or turkey
2 cups sour cream
8 ounces shredded Cheddar cheese (2 cups)
12 to 16 corn tortillas

Rinse seeds from chiles and chop. Heat 2 tablespoons oil in medium saucepan. Add chiles and garlic; saut