Prepare the chicken:
2-3 whole chicken breast
1/2 cup water
2 cloves of garlic chopped
Place the garlic, water and chicken in a med sauce pan and cover, bring to a simmer. Cook until tender (about 15 minutes) Remove the chicken and when its cool enough cut it into thin strips and set aside.
The Sauce:
1 lg. chopped onion
2 Tbsp butter
1 clove garlic chopped fine
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup all purpose flour
1 can of chicken broth
1 cup heave whipping cream
1 can tomato soup
1/2 cup or so of Velveeta Cheese sliced thin to melt
12 flour tortillas 6″
2 tlbs oil
In larger sauce pan melt the butter and add the chopped onion. Saute until the onion is soft and clear. Add the garlic to the saute for a minute. Then add cumin, salt, pepper and mix well. (about 30 seconds)
Add the flour to make what would be a ball like paste
Slowly add the chicken broth, heavy whipping cream and tomato soup. (you can combine these ahead of time) Bring to a medium boil and then add the Velveeta sliced cheese to melt. Let it simmer but keep stirring to prevent any burning on the bottom. Approx 5 minutes. Take the bowl of chicken and place 1/2 cup of the sauce and mix it into the bowl of chicken.
Heating the oil in a small skillet until hot, dip the tortillas in one at a time till soft. Start adding the chicken mixture to the tortillas and roll them up. Place into a 9×13 baking pan. Pour the remaining sauce evenly over the enchiladas and finish with the Velveeta slices over top and cook at 400 for 20 minutes.
