Chicken Enchilladas .

It has been a cold day and I wish I had taken the opportunity to make chicken enchilladas. Alas, I did not. And I have a good recipe for them. Chicken Enchiladas. When I lived in Fairfax County, Virginia, in the 1970s, the Extension Service held adult cooking lessons in the high schools in the evening. I got some good recipes there. This is one. Now that I am a Texan, those chilies don't have to come from a can!

1 chopped onion
2 Tablespoons oil
1 clove garlic
2 cups tomato puree
2 cans chopped green chilies
1/2 teaspoon organo
1/4 teaspoon cumin
1 cup sour cream
2 cups cubed cooked chicken
3 cups half and half
6 Tablespoons chicken bullion granules
1 dozen corn tortillas
lard
1/2 pound grated Monterey Jack Cheese
avocado slices (optional)
olives (optional)
Sauté onions in oil until soft. Add mashed garlic, tomato puree, 1 can of green chilies, oregano and cumin. Simmer 10 minutes. (There will be more sauce than needed; freeze for another use.)
To 1 cup of the above sauce, add sour cream, 1 can green chilies and chicken.
Heat the half and half with the bullion granules until they dissolve.
Soften tortillas in hot lard. Do not let them crisp. Drain.
Dip each tortilla in hot cream sauce. Fill each tortilla with chicken filling and roll up. Arrange in single layer in large pan. Pour remaining cream sauce over them and top with cheese.
Bake for 20 minutes at 350°F. Garnish with avocado slices or olives.