1/3 c. half & half
6 oz. pkg. cream cheese, softened
2 c. shredded cooked chicken breasts
3/4 c. chopped onion
1/2 tsp. salt
1 sm. can mild green chilies
12 8" corn tortillas
3/4 c. shredded Cheddar cheese
3/4 c. shredded Monterey Jack cheese

Beat together half & half and cream cheese until smooth and fluffy. Add chicken, onion and salt to cheese mixture and blend well. Soften tortillas in a buttered dish in microwave. Spoon thin layer of sauce in 9 x 13 inch dish. Spread each tortilla with thin layer of sauce. Place 1/4 of the chicken mixture down center of each tortilla. Roll tortillas and place seam side down in dish. Spoon sauce to taste over tortillas. Cover with foil and bake in preheated oven at 350 degrees for 30 minutes or until hot.

Remove foil and sprinkle with cheddar and Jack cheeses. Bake chicken 5 minutes longer or until cheese melts. Serve with shredded lettuce, chopped tomatoes, ripe olives, sour cream and remaining sauce.

ENCHILADA SAUCE:

3 (8 oz.) cans tomato sauce
3 tsp. ground cumin
3 tsp. chili powder
1 1/2 tsp. ground coriander
1 1/2 tsp. ground black pepper
Salt to taste