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Rinse seeds from chilies and chop.
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Saute with garlic in 1 tablespoon oil.
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Add tomatoes, onions, 1 teaspoon salt, oregano, and 1/2 cup water if necessary.
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Simmer 30 minutes.
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Preheat oven to 350 degrees.
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Combine chicken, cheese, sour cream and salt for the filling. Mix well.
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Heat tortillas briefly in hot oil to soften.
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Fill them with mix, roll, and place in pan, seam side down.
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Pour the sauce over the top, sprinkle on some more cheese, black olives, and green onions.
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Bake about 30 minutes.
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Serve with salsa and sour cream.