CHICKEN ENCHILADAS

1 chicken (boiled) cover with water and season with salt and pepper and Alpine Touch. Cook until tender and easy to remove from bones. Usually 1 hour. Skin and debone and cut meat into chunks.
I usually just use three chicken breasts instead and save the mess.
Mix with:
1/4 cup chopped onions
1 sm can chopped chillis
1 cup shredded Monterey Jack cheese
4 oz cream cheese (cubed)
1 1/2 can of green chili sauce (mild)

Soften 1 dozen corn tortillas in microwave until pliable. Spoon chicken mixture into individual tortillas and roll up. Place in 9x13 pan and pour remaining can of green chili sauce plus another can over the top. Sprinkle with remaining Monterey Jack cheese.
Bake at 350*F for 15 mins or until hot and cheese is melted and bubbly.