3 chicken breasts or 1 (2 1/2 lb.) chicken
Onion, studded with cloves
Celery top
2 onions, chopped
3 tbsp. salad oil
1 clove garlic, finely chopped
Salt
Pepper
3 chopped canned green chilies (1 sm. can), seeds removed
1 tbsp. sugar
3 c. tomato puree
12 flour tortillas
1/4 c. salad oil
2 c. half & half cream
6 chicken bouillon cubes
1/2 lb. grated Monterey Jack cheese

Simmer chicken until tender in water to which salt, celery top and onion studded with cloves have been added. Cool chicken in stock. Remove the skin and cut chicken into bite-size pieces.

Saute chopped onion in 3 tablespoons salad oil until soft. Add garlic, chilies, sugar, tomato puree, pepper and the chicken. Simmer 10 minutes.

Fry 12 tortillas in 1/4 cup salad oil until soft. Do not let them get crisp. Drain on paper towel. Fill each tortilla with 1/3 to 1/2 cup of the chicken mixture. Roll and place in a shallow greased casserole, in a single layer with seam side down.

Heat 2 cups half and half cream and bouillon cubes in a saucepan. Do not let boil but be sure cubes are dissolved. Pour over the enchiladas and sprinkle with cheese. Bake at 350 degrees for 45 minutes or until hot and bubbly. Serves 4 as a main course or 6 as a side dish.