2 tbsp. oil
2 onions, chopped
1 clove garlic, crushed
1 (4 oz.) can chopped green chiles
3 c. cooked, diced chicken
1 tbsp. sugar
1 (14 1/2 oz.) can tomato sauce
Salt and pepper, to taste
1 doz. corn tortillas

Cream Sauce:

2 c. whipping cream
1 1/2 c. half and half
2 chicken bouillon cubes
1/2 lb. Monterey Jack cheese, grated
sprigs of cilantro (for garnishing each serving)

Sauté onions and garlic in skillet with 2 tablespoons oil. Add green chiles, chicken, sugar, tomato sauce, salt and pepper.

Soften tortillas by heating in a skillet with a small amount of oil. Remove and drain on a paper towel. Place chicken filling in corn tortillas, fold ends over and place seam side down in a 9x13 casserole. (Recipe may be made to this point early in the day. Chicken mixture may be made ahead and frozen.) To prepare sauce, place cheese in a microwavable container and heat until almost melted. Stir in cream, half and half, and chicken bouillon. Heat only until cheese is melted; stir into sauce until well combined. Taste and adjust seasonings (black pepper, etc), if desired.

Serve with chicken enchiladas, garnishing each serving with a sprig of cilantro.