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1
Place chicken breasts in medium size saucepan; add in water and sliced garlic.
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2
Cover and bring to a simmer.
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3
Cook just till tender, about 15 min.
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4
Cold.
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5
Remove chicken and reserve the broth.
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6
Cut chicken into thin julienne strips.
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7
Set aside in a bowl.
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8
Saute/fry onion in butter in medium size skillet just till soft, about 5 min.
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9
Add in minced garlic; saute/fry 1 minute.
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10
Add in chilies, chili pwdr, cumin, salt, oregano, and pepper.
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11
Cook 1 minute.
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12
Stir in flour till well combined.
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13
Cook 1 minute, stirring.
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14
Stir in reserved chicken-cooking broth, the 1 c. chicken broth and heavy cream.
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15
Cook over medium heat, stirring frequently till mix thickens, about 10 min.
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16
Remove from heat.
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17
Stir in 1 c. of shredded cheese till melted.
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18
Combine 1 c. cheese sauce with the reserved chicken.
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19
Preheat oven to 400 degrees.
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20
Heat vegetable oil in small skillet till warm.
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21
Dip tortillas, one at a time, in warm oil just till limp, about 5 - 10 seconds on each side.
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22
Don't let them become crisp.
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23
Place on work surface.
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24
Divide chicken filling equally along the center of each tortilla.
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25
Top each with sliced green onions.
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26
Roll up each tortilla and place, seam side down, in 2 rows in 13 x 9 x 2 inch baking dish.
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27
Pour remaining cheese sauce proportionately over tortillas.
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28
Sprinkle with remaining 1 c. cheese.
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29
Bake in preheated warm oven (400 degrees) for 20 min or possibly till bubbly.
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30
Garnish with extra sliced green onion if you wish.
