Chicken Enchiladas

1/2 large white onion, thinly sliced
1 tablespoon olive oil
1/4 teaspoon ground black pepper
2 cloves fresh garlic, chopped
1 tablespoon flour
1 teaspoon ground cumin
12 ounces (1 1/2 cups) chicken stock or broth
1/3 cup chopped fresh cilantro
2 cups shredded Mexican-blend or Monterey jack cheese
1/2 (4 ounce) can green chiles
1 deli rotisserie chicken
12 small (6-inch) corn tortillas
1 (20 ounce) can mild red enchilada sauce

Optional items:
Shredded lettuce
Chopped tomatoes
Sour cream
Guacamole

Heat oven to 375 degrees F.

In large, 12-inch skillet add olive oil, onions and black pepper over medium heat for 3 minutes until onions begin to soften, then add garlic and continue heating for 2 more minutes. The onions should not brown, but simply "sweat."

In the meantime, remove the two breast portions from the deli chicken and shred, either by hand or with forks. (Use remaining chicken as desired.) After onions have sweated, sprinkle them with cumin and flour and stir in. Lower temperature and cook for 1 minute. Add chicken stock, stirring constantly. Cook and stir the sauce until thickened and bubbly; cook 1 minute longer. Taste and adjust for salt. Stir in chopped cilantro, shredded chicken, 1/2 of cheese and green chilies; remove from heat.

Wrap the stack of tortillas in moistened paper towels and place in microwave for 30-45 seconds or until warm and pliable. Into a large baking dish pour about 1/3 of the enchilada sauce, to cover bottom of dish.

Prepare enchiladas by spooning some of the chicken mixture across center of one warmed tortilla, leaving enough room to roll up (somewhat like a cigar.) Place, seam side down, in the baking dish. Repeat until mixture is gone. Top with remaining enchilada sauce and cheese. Cover and bake about 25 minutes, or until hot and bubbly. Serve hot with lettuce, tomato, guacamole and sour cream.

NOTES: This dish is spicy and flavorful but not "hot." If you prefer a spicier dish, substitute fresh or canned jalapenos for green chiles, and use a medium or hot enchilada sauce. The chicken stock, cheese and prepared enchilada sauce all have ample sodium, so additional salt should be added only after tasting the completed mixture.

4 to 6 servings