Ingredients 12 each corn tortillas 4 cup green chile sauce 3 cup chicken, cooked, minced 1 pound jack cheese, grated 1/4 cup onion, minced (optional) 16 oz sour cream 1 salt, to taste         ---GREEN CHILE SAUCE--- 1/4 cup olive oil 1 each garlic clove, minced 1/2 cup onion, minced (optional) 1 tablespoon flour 1 cup water 1 cup green chiles, chopped 1 salt to taste Directions: To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes. Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 degrees F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.