6 chicken breasts
2 cloves garlic
1 sm. chopped onion
4 c. water
5 cans cream of chicken soup
2 lg. sour cream
1 sm. jar Pace picante sauce
2 lg. white onions, sauteed in 1 stick butter
3 sm. cans chopped green chilies
1 to 2 c. soup stock
Oil
30 to 40 corn tortillas
2 lbs. grated cheddar cheese
1 lb. grated Monterey Jack cheese

CHICKEN: First you are basically making chicken soup - keep soup stock. Combine first 4 ingredient sin large pot on boil until chicken is extremely tender and will flake with fork.

SAUCE; Combine the next 6 ingredients in a large bowl; mix well. Season with garlic salt or powder (about a tablespoon) and salt and pepper to taste.

ENCHILADA FILLING - CHICKEN SAUCE MIXTURE: Remove bones from chicken and chop or shred into small pieces, place in large bowl. Add at least 2 cups sauce mixture to chicken until chicken is extremely moist.

Heat oil - high - fry tortillas quickly for a second or 2 to soften, repeat 1 tortilla every couple seconds and remove to drain on paper towels. Put large spoonful onto each tortilla and roll up, fold side down in pan. Put enchiladas in pan closely together. Cover with remaining sauce and top with grated cheese. Bake at 350 degrees until bubbly.