2 1/2 c. tomato sauce
2 tbsp. oil
1 tbsp. cumin
3/4 tsp. chili powder
1/2 tsp. pepper

Combine and simmer 30 minutes.

SMOTHERING SAUCE:

1 1/2 c. Enchilada Sauce
1 1/4 c. stewed tomatoes
1/4 c. chopped green chilies, drained

Combine.

CHICKEN FILLING:

3 c. shredded chicken
1 med. onion
1 1/2 c. drained, stewed tomatoes
3/4 c. chopped green chilies, drained
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. pepper

Combine and simmer 15 minutes. 1 lb. grated Monterey Jack cheese

Preheat oven to 350 degrees.

ASSEMBLE: Brush inside of tortilla with 2 tablespoons enchilada sauce. Top each tortilla with 3 to 4 tablespoons chicken mixture. Mix grated cheeses, place 2 to 3 tablespoons cheese on each tortilla and roll up. Place rolls, seam side down, in a 9 x 13 inch baking dish. Add remaining enchilada sauce to smothering sauce and pour over enchiladas. Top with remaining cheese. Bake 20 to 25 minutes. Yields: 8. Garnishes: parsley, sour cream or guacamole.