Cook 2 C onions with garlic in skillet over high heat in 1/2 C broth until broth has evaporated. Pour another 1/2 C broth in and scrape up brown stuff. Take off heat and puree broth/onion/garlic mixture with chiles, cumin, and last 2 C broth. Pour sauce back into skillet and simmer for about 20 minutes. Add salt to taste.

Melt shortening and dip each tortilla briefly into hot fat. Drain tortillas on paper towels.

Brown chicken breasts in a non-stick pan until cooked through, and shred meat into small strips, no bigger than 1" by 1/8".

Spread 1/4 C sour cream onto the bottom of a baking dish. Dip a tortilla into the green chile sauce, put a little cheese, 1/12 of remaining chopped onion, and 1/12 of chicken onto tortilla and roll it up. Place into baking dish. Repeat with all tortillas. When done, smear rest of sour cream between each enchilada. Top all enchiladas with remaining sauce, then with remaining cheese.

Bake at 350 degrees for about 20 minutes, until cheese gets bubbly and a little brown.

Serves 6.