3 chicken breasts, skinned
1 qt. water
1 chicken bouillon cube
1 tsp. salt
1 tbsp. shortening
1/2 med. onion, finely chopped
1/2 bell pepper, finely chopped
3 oz. canned tomatoes, chopped
1/8 tsp. cumin
1/8 tsp. garlic powder
1/8 tsp. black pepper
Salt to taste

Boil chicken in water with salt and bouillon. Reserve broth. Shred chicken and set aside.

In saucepan, heat shortening, saute onion and bell pepper until tender. Add tomatoes, cumin, garlic powder, pepper and salt. Add chicken and 1/2 cup broth and simmer for 10 minutes.

Meanwhile, make sour cream sauce:

1/4 c. butter
2 tbsp. flour
1 c. reserved chicken broth
1/4 tsp. lemon juice
1 c. sour cream

In saucepan, melt butter. Blend in flour until smooth. Add broth and lemon juice and stir until thickened. Remove from fire and add sour cream. Blend well until of medium consistency.

ENCHILADA SAUCE:

2 tbsp. shortening
4 tbsp. chili powder
1 c. water
1 tbsp. flour

Heat shortening, add chili powder. Mix water and flour, add to chili powder and shortening mixture until slightly thickened.

To assemble: Heat 1 cup shortening to 300 degrees, dip each corn tortilla in hot shortening long enough to soften each tortilla. Then dip each tortilla in enchilada sauce just enough to coat both sides of tortilla. Then fill each with filling and roll tightly. Top with sour cream sauce.