Chicken Enchiladas

• 1/8 tsp. cloves
• 5 Tbsp. butter
• 1 bay leaf
• 1/2 tsp. ground cumin (optional)
• 3 garlic cloves, crushed
• 2 Tbsp. onion flakes or 1 medium onion, chopped
• 1 c. catsup
• 1 can tomatoes, diced
• 1/2-1 c. water
• 1 whole lemon, sliced real thin and seeds removed
• 6 chicken breasts, cooked and shredded
• Tortilla wrappers

1. Combine all ingredients except chicken. Simmer 25 to 30 minutes over low heat. Remove bay leaf and all lemon slices.
2. Add chicken, stirring well. Simmer for 25 minutes longer.
3. Fill tortilla wrappers with chicken mixture.
4. Put in 9 x 13 inch dish (or larger). Spread sauce on them and cover with Jack cheese (shredded).
5. Put in oven at 400u0b0 until cheese is melted.

cloves, butter, bay leaf, ground cumin, garlic, onion, catsup, tomatoes, water, lemon, chicken breasts, tortilla wrappers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23525 (may not work)