Lance's Chicken Enchiladas

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From: ronk@sdd.hp.com (Ron Kaplan)

2 cups cooked shreaded chicken breast
1 6 oz(?) can diced green chiles (I used whole chiles and cut strips)
2 cups tomato puree
1 medium onion, chopped
1 clove garlic, diced (I used 2 cloves)
3 Tbs oil
1 lb Jack cheese, grated (I used 1 1/2 lbs)
3 cubes chicken bullion
1 pint Half and Half
1 cup milk
12 flour tortillas

Saute onions in oil.  Add tomato puree, chiles, garlic and chicken.
Simmer for about 15 minutes.
Disolve chicken bullion in heated milk and Half and Half.
Dip tortillas in the milk mixture.  Roll the chicken mixture inside.
(I also put some shredded cheese in each tortilla).  Place enchiladas
in a baking dish.  Pour remaining milk mixture over the enchiladas.
Sprinkle the cheese over the top of the enchiladas.
Bake for 25-30 minutes at 350 F.  Do not over bake or they get tough.