Subj:  Chicken Enchiladas 
From:  ShellyMB

1 lbs boneless chicken breast halfed
1/2 cup water
2 cloves garlic thinly sliced
one largeonion finly chopped
3 Tbls. butter or marg.
1 cloves garlic
2 cans (3.5 oz cans) whole green chillies seeded and chopped  
1 Tbls chilli powder
1/2 tsp. cumin
1/2 tsp salt
1/4tsp. oregano
 1/4 tsp. pepper
1/4 Cup flour
1 cup chicken broth		     Opt.  Green onions
1 cup heavy cream			              ripe olives
1/2 lbs m. jack cheese-shredded		chopped tomatoes	
12 Tortillas	
			
Heat oven to 400 F. In a small saucepan cook chicken in water with garlic(2 cloves) until
tender (15 min..) set aside to cool: then jullian. Save chicken broth. Suate onion in butter 5
min, then  add (1)garlic clove, cook one min., add chillies, chilli powder, cumin , oregano,
salt and pepper - cook for another min. Stir in flour and cook for 1 min.- stir in broths(from
cooked chicken plus one additional cup) and cream cook until thick and add half of the M
Jack cheese. take a cup of sauce and mix with jullianed chicken .  Place chicken/sause
mixture evenly on all tortillas roll them up cover with remainin sauce and M Jack cheese (in
a lightly greased 9x13"pan) cook for 20 min. Top with the onions, olives, tomatoes, or
whatever you really like.