Sour Cream Chicken Enchiladas

12 corn tortillas
4 cup green chile sauce
3 cup minced, cooked chicken
1 lb jack cheese, grated
1/4 cup minced onion, (optional)
16 oz sour cream
1 salt to taste

GREEN CHILE SAUCE

1/4 cup olive oil
1 clove garlic, minced
1/2 cup minced onion (optional)
1 tbsp flour
1 cup water
1 cup chopped green chiles
1 salt to taste

To Prepare Green Chile Sauce: Saute garlic and onion in oil in a
heavy saucepan. Blend in flour with a wooden spoon. Add water and
green chile and mix well. Add salt. Bring to a boil and simmer,
stirring frequently for 5 minutes.

Heat tortillas on a hot griddle and keep warm under a towel or heat
in oil, drain on paper towels and keep warm. Mix one cup chile sauce
with the chicken. Put 1/4 cup of the mixture on each tortilla and
roll it up. Place in a baking dish, cover enchiladas with grated
cheese and add onion if desired. Pour remaining sauce over enchiladas
and bake at 350 Deg F for about 20 minutes. Smother with sour cream
and return to oven for 10 minutes or until all is hot. Serve
immediately.

Servings: 6