Chicken Enchiladas In Cheese Cream Recipe

• 2 whole boneless, skinned chicken breasts (about 1 lb.), halved
• 1/2 c. water
• 2 cloves garlic, thinly sliced
• 1 lg. onion, finely minced
• 3 tbsp. butter
• 1 clove garlic, finely minced
• 2 (3 1/2 ounce.) cans whole green chilies, seeded, rinsed, and minced
• 1 tbsp. chili pwdr
• 1/2 teaspoon grnd cumin
• 1/2 teaspoon salt
• 1/4 teaspoon oregano
• 1/4 teaspoon pepper
• 1/4 c. flour
• 1 c. chicken broth
• 1 c. heavy cream
• 1/2 pound Monterey Jack cheese, shredded (2 c.)
• 1/4 to 1/3 c. vegetable oil
• 12 corn tortillas (6 inch)
• 6 green onions, trimmed and sliced

Directions