4 whole chicken breast
2 tbsp. oil
1 med. onion, grated
1 clove garlic
2 (4 oz.) cans diced green chiles
1 (8 oz.) can tomato sauce
1/2 tsp. salt
1/2 tsp. ground cumin
Chicken broth
12 corn tortillas
4 tbsp. butter
4 tbsp. flour
2 c. milk
4 oz. Monterey Jack cheese
1 c. sour cream

Cook chicken 1 hour at 350 degrees; drain and save broth. Dice chicken to measure 4 cups. Heat chicken broth; dip tortillas 2 at a time in broth and drain. Spoon in some chicken mixture and roll up. Place in long oblong baking pan, seam side down.

Combine remaining ingredients for white sauce. Heat until melted. Pour over enchiladas. Bake 25-30 minutes at 350 degrees.