Boil chicken with the 2 bullion cubes, ¼ tbls of chopped garlic, ¼ of the onion chopped, till done all the way through, approximately 25 to 30 minutes. Cool for 15 minutes and retain stock.
Shred chicken and place in deep skillet with 2 tbls olive oil, add 2 tbls chopped garlic, ½ the remaining onion chopped, the green chilies, and seasonings to taste.
If you want to go for a mild flavor use seasoning salt, go light on the chili powder and cumin, and skip the crushed red pepper.
Add a ½ cup of the chicken stock to keep meat from drying out. Combine all ingredients and heat through at a simmer.
In a separate pot place cream of chicken soup, sour cream, and 1 and 1/2 cups chicken stock. Heat on medium low, whisking until smooth. Slowly add 2 heaping cups of shredded cheese and whisk in until smooth, add more stock if needed to loosen sauce.
To Build Enchilada’s
9x13 cake pan
Crisco or non-stick spray
Grease the pan with Crisco or spray pan liberally with non-stick spray, place a layer of sauce on the bottom of pan. On a tortilla place a spoonful of chicken, shredded cheese, and a thin layer of sauce. If you want to go fancy, add chopped black olives and/or green onions. Roll up and put in pan seam side down and with the open ends at the short length. Add remaining sauce to on top after pan is filled, add shredded cheese, if you went with fancy, the remaining black olives and green onions. Spray the “flat” side of foil with non-stick spray, cover pan, and bake for 1 hour at 350 degrees.