Chicken Enchiladas

1 whole chicken.. (2-4lbs worth)
1/2 cup water (or enough to cover chicken
2 garlic cloves
1 lg Onion chopped
2 TBSP Butter
1 clove garlic
3 cans Diced green chili's (3 1/2 oz can each)
3 TBSP Chili powder
1 1/2 tsp Salt
1 1/4 tsp Oregano
1 1/2 tsp ground cumin
1 1/4 tsp pepper
1 C Flour
1 1/2 - 1 3/4 Chicken Broth
1/ 1/2 C heavy cream
1/ 1/2 C Mozzarella cheese
24 Flour Tortillas
2 Green Onions Sliced

CHICKEN: Place chicken in a pot with the water, and Garlic. Boil until tender, cool and cut into thin pieces. (We just pulled the chicken apart.)

SAUCE: Saute onions in butter until soft, add Garlic , Chilies, chili powder, cumin, salt, oregano, and pepper. Cook 1 min then stir in flour. 
Stir in all chicken broth and heavy cream. Cook until starts to thicken. (about 10 min) 
Add the cheese

Add enough sauce to coat the chicken and mix in a bowl. Fill tortillas with chicken and roll up place sea, side down on oven. Pour remaining cheese sauce evenly over top.

place in a 9x13 pan and cook @ 350 until cheese is melted. About 30 ish min. 

If you just do the sauce it can be used as nacho sauce. Also if you dont have heavy cream use milk and add more butter.