CHICKEN-CHEESE ENCHILLADAS

from Rosemary Bennett

     3 (6 oz.) chicken breast halves

     2 large onions, sliced

     2 Tbsp. butter or margarine

     1/3 c. chopped green chiles

     2 (8 oz.) packages cream cheese, diced

     12 flour tortillas

     oil

     2/3 c. heavy cream

     8 oz. Monterey Jack cheese, grated

     lettuce

     sliced tomatoes

     sour cream

     sliced radishes

     pitted sliced ripe olives

     sliced green onions

Place chicken breasts in saucepan.  Add 1 quart water, 1 teaspoon salt, 4 peppercorns, a stalk of celery, a pared, sliced carrot, a cutup onion and sprig of parsley.  Bring to boil, cover, reduce heat and simmer until chicken is done, about 30 minutes. (If done ahead, let chicken cool in broth.)

Skin and bone chicken, then shred.  Strain broth and save for other uses.

Cook onions in butter until limp.  Remove from heat. Stir  in chicken, chiles, and cream cheese.

Fry tortillas in oil, just until soft and beginning to blister, a few seconds.  Preheat oven to 375 degrees.

Spoon about 1/3 cup of chicken-onion filling down center of each tortilla and roll up.  Line up each enchiladas in a 13 x 9-inch casserole dish.  Moisten tops of enchiladas with cream and sprinkle with grated cheese.

Bake uncovered in preheated 375-degree oven for 20 minutes (or, if chilled, bake 15 minutes covered, then 15 minutes uncovered.)

Serve two enchiladas on each plate.  Add mound of lettuce and slices of tomato, on the side.  Spoon sour cream over enchiladas and sprinkle with radish, olive and onion slices.

Makes 6 servings.