Northwest-of-the-border enchiladas

Preheat oven to 350°

For filling: in a medium bowl, combine chicken, 2 cups cheese, and green chiles.

For Sauce: in a 10-inch skillet over medium heat, saute onion and garlic in oil until softened, about 5 minutes. Stir in chili powder, flour, cumin and oregano. Cook 1 minutes, stirring constantly. Stir in tomatoes, chicken stock and tomato sauce. Increase heat to medium-high and simmer 15 minutes. remove from heat. Place sauce in blender or processor with metal blade and puree. Return sauce to skillet and keep warm over low heat.

To assemble: dip tortillas, one at a time , into simmering sauce. When softened, remove to a plate, allowing excess sauce to drain back into skillet. Spoon about 1/4 cup filling across diameter of tortilla. Roll up tortilla and place seam side down in an oiled, shallow casserole dish. repeat with remaining tortillas, arranging them close together in a single layer. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Cover casserole and bake in preheated oven for 15 minutes. Remove cover and bake 5 minutes more, or until heated through and lightly browned.

Place two enchiladas on each serving plate. Garnish with salsa and sour cream. Serve immediately.