1 chicken, deboned
1/2 onion, chopped
1/2 bell pepper, chopped
1/2 can tomato sauce
1 tsp. comino and black pepper (ground)
2 pods garlic (crushed)
1/2 c. chicken broth
1 pkg. shredded Colby and Monterey Jack cheese
20 corn tortillas

Boil and debone chicken in salty water, saute onion, bell pepper until soft. Add chicken and brown. Add spices with a little water, tomato sauce and broth. Simmer until almost dry. Fry corn tortillas in hot oil to soften. Fill tortillas with chicken mixture and cheese, roll and place in casserole dish. Top with sour cream sauce.

SOUR CREAM SAUCE:

2 tbsp. butter
2 tbsp. flour
1 c. chicken broth
1 pkg. shredded Monterey Jack cheese
1 c. sour cream

Melt butter, add flour, bring to boil, add broth and boil until thickened, add cheese until melted. Remove from stove and add sour cream until combined.

Pour sauce over rolled enchiladas and bake for 20 minutes at 350 degrees.