Chicken Enchiladas Suizas

12 oz can Whole tomatoes
17 oz can Diced green chiles
1 Medium onion quartered
2 to 3 Garlic cloves, peeled
1 cup Thick sour cream sauce
Salt and pepper to taste
12 Corn tortillas
1/2 cup Corn oil
2 lbs Boneless chicken breasts, cooked and cubed
4 cups Swiss or Jack cheese, grated
1 bunch Green onions, chopped
1 cup Thin sour cream sauce

In food processor, blend together tomatoes, green chiles, onion, garlic and sour cream sauce. Season to taste with salt and pepper and pour into a large saucepan. Heat thoroughly.

Heat oil in skillet until a drop of water sizzles when placed in it. Fry a tortilla lightly on both sides so it's still pliable. Using tongs, remove it from the pan. Dip it into the enchilada sauce and lay it inside a 9X14 pan.

Stuff enchilada with chicken, cheese and onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions.

Cover the enchiladas with the remaining mixture & bake at 350F until the cheese is melted.