Categories: Poultry, Spices/etc., Mexican 
      Yield: 6 servings 
  
    1/2 md Onion,grated                        2    Cooked chicken 
      1    Clove garlic,crushed                     -breasts,shredded 
      1    Tablespoon,cooking oil              4 oz Can green chiles 
      8 oz Can tomato sauce                
  
  "The World of Mexican Cooking" by Mary Margaret Curry, Galahad Books 1971. 
  New York City.  Packed full of South Texas Recipes the way I eat them. Feel 
  like chicken tonight?! 
   
  Tortillas Sour Cream-you found it! 
   
  Saute onion and garlic in cooking oil until onion is clear.  Add tomato 
  sauce and simmer a few minutes.  Set aside. 
   
  Prepare tortillas-two per serving-as you do for soft tacos.  On tortilla 
  place pieces of shredded chicken breast and some cut up green chiles.  Roll 
  up and place folded side down on serving plate.  Spoon hot tomato sauce 
  over enchiladas and top with sour cream. 
   
  BONUS|||||||||||BONUS|||||||||||||BONUS||||||||BONUS 
   
  Soft tortilla | Preparation 
   
  In a small frying pan, immerse tortilla in one-half inch of hot (but not 
  smoking) cooking oil for about thirty seconds, turning once and then 
  immediately removing to plate with food turner.  Tortilla must not get 
  crisp but must remain pliable so that it can be easily rolled up.