1. Place the chicken breasts in a medium-sized saucepan. Add the water and sliced garlic. Cover and bring to a simmer. Cook until tender, about 15 minutes. Cool. Remove chicken and reserve the broth. Cut the chicken into thin julienne trips. Set aside in a bowl.

2. Saute onion in the butter until just soft, about 5 minutes. Add the minced garlic and saute 1 minute. Add the chilies (unless using the Jack with chilies cheese), chili powder, cumin, salt, oregano and pepper and cook for an additional minute. Stir in the flour until well combined and cook 1 more minute, stirring constantly.

3. Stir in the 1 1/2 cups chicken broth and the heavy cream. Cook over medium heat, stirring frequently, until it thickens, about 10 minutes. Remove from heat and stir in 1 cup of the shredded cheese until melted.

4. Combine 1 cup of the cheese sauce to the reserved chicken

5. Preheat oven to 400 degrees

6. If using corn tortillas - heat the vegetable oil in a small skillet until hot. Dip the tortillas one at a time into the hot oil, until limp, about 5-10 seconds on each side. Do not let them become crisp. Place on your work surface.

7. Divide the chicken mixture equally along the center of each tortilla. Top each with green onions. If desired, add a bit more cheese to each. Roll up the tortillas and place, seam side down, in 2 rows in a 13x9x2" baking dish. Pour the remaining cheese sauce evenly over the tortillas. Sprinkle with the remaining plain Monterey Jack cheese

8. Bake in the preheated oven for 20 minutes or until bubbly. Garnish with extra green onion