Ingredients

• 12 corn tortillas
• 4 cups green chile sauce, recipe below
• 3 cups cooked minced chicken
• 1 pound shredded Monterey Jack cheese
• 1/4 cup minced onion
• 1 to 2 cups sour cream
• salt to taste
• green chile sauce, below

Directions

1. Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm.

2. Make green chile sauce, below.

3. Mix one cup chile sauce with the minced chicken.

4. Put 1/4 cup of the mixture on each tortilla and roll up. Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with shredded cheese and add onion if desired.

5. Pour remaining sauce over enchiladas and bake at 350° for about 20 minutes. Top with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.

6. <b>Green Chile Sauce </b>

7. 1/4 cup olive oil

8. 1 clove garlic, minced

9. 1/2 cup minced onion

10. 1 tablespoon flour

11. 1 cup water

12. 1 cup chopped green chiles

13. salt to taste

14. Saute garlic and onion in oil in a heavy saucepan. Blend in flour; add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.

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