Season and brown chicken with olive oil and add water when halfway cooked. Let simmer about 10 minutes. Remove from chicken broth and allow to cool Meanwhile, on medium heat in a separate saucepan, add whipping cream, sour cream, green chilis, salt and pepper, tablespoon of garlic infused oil, and chicken broth from cooking chicken breasts. Wisk together and allow to simmer on med low for about 30 minutes Pull chicken apart Warm tortillas until soft.  Place about a tablespoon of cheddar cheese on the tortilla with 2 tablespoons of chicken, roll up and place edge side down in 11x13 pan. (make 2 rows of 6 leaving about an inch inbetween the two rows) If sour cream sauce is too thin, thicken with cornstarch per directions on box Pour sauce over enchiladas being sure to cover all edges. Top with grated cheese Bake in 400 degree oven for about 20 minutes or until cheese is melted and bubbly. Allow to rest for about 10 minutes before serving.