12    Corn tortillas
4 c  Green chile sauce
3 c  Minced, cooked chicken
1 lb Jack cheese, grated
1/4 c  Minced onion, (optional)
16 oz Sour cream
Salt to taste

-GREEN CHILE SAUCE –
1/4 c Olive oil
1 Clove garlic, minced
1/2 c Minced onion (optional)
1 tb Flour
1 c Water
1 c Chopped green chiles
Salt to taste

To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy
saucepan. Blend in flour with a wooden spoon. Add water and green chile and
mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5
minutes.

Heat tortillas on a hot griddle and keep warm under a towel or heat in
oil, drain on paper towels and keep warm. Mix one cup chile sauce with the
chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place
in a baking dish, cover enchiladas with grated cheese and add onion if
desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for
about 20 minutes. Smother with sour cream and return to oven for 10 minutes
or until all is hot. Serve immediately.