Fresh Green Chile and Chicken Enchiladas

Recipe from Fred Wix "Gabby Gourmet"

1 whole chicken, boiled, skinned, boned and shredded
(or Rotisserie chicken, boned, shredded)
1/4 c. butter
1 med. white onion, chopped
1-2 cloves garlic, pressed
6 large fresh Anaheim green chiles, blistered, skinned, and chopped
(or 2 cans green chiles, chopped)
5 large fresh tomatoes, skinned and chopped
(or 2 cans Mexican style stewed tomatoes, chopped)
1 green bell pepper, finely chopped
2 Tbsp. fresh cilantro, finely chopped
1 c. chicken broth (reserved from boiling the chicken)
(or 1 can chicken broth)
1/8 tsp. ground cumin
12 large flour tortillas
2 large fresh Anaheim green chiles, skinned, seeded, sut into 1/4 inch strips, lengthwise
(or 1 can green chiles, whole, cut into 1/4 inch strips, lengthwise)
3/4 lb. Monterey Jack cheese, cut into fingers 1/4 inch thick (or Pepper Jack cheese)
2 cans cream of mushroom soup
1/2 cup heavy cream or half and half
1 lb. Longhorn or medium-sharp cheddar cheese, shredded

Prepare the chicken as indicated, then place in a bowl and set aside or chill. In a large heavy frying pan or skillet, melt the butter over medium heat. Add the onion and garlic. Saute about 4 minutes then add the chopped chiles, tomatoes, bell pepper, cilantro, broth, and cumin. Let this mixture simmer over a medium-low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).

Remove from heat and dip (to soften) each tortilla in the sauce. Lay tortilla flat and place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chiles at one end of the tortilla. Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down. Fill the pan with the rolled tortillas. Pour the tomato/green chile sauce over all. Combine the soup and cream and pour over all then cover with shredded cheese. Bake in a preheated oven at 350 for 30 minutes... then ENJOY!