1 chicken
1 bay leaf
1 sm. onion - sliced
1 sm. garlic clove
2 tbsp. oil
3 chopped tomatoes
2 chopped onions
2 diced garlic cloves
2 bay leaves
2 cans enchilada sauce
18 tortillas
Monterey Jack cheese - sliced
1 pt. sour cream

Boil chicken, bay leaves, onion and garlic. Pick cooked chicken off bones. Simmer tomatoes and onions in oil with garlic and bay leaves. Remove bay leaves. Add chicken. Pass tortillas through oil then enchilada sauce. Roll chicken mixture in tortillas. Place in large flat pan. Cover with remaining enchilada sauce, cheese and sour cream. Bake at 300 degrees for 20 minutes.