"Chicken Enchildas with Cheese"
| Ingredients | | | 2 | cups | chicken, cooked and shredded | | | 2 | tablespoons | olive oil | | | 1 | clove | garlic, crushed | | | 16 | ounces | tomato sauce | | | 4 | teaspoons | salt | | | 4 | teaspoons | sugar | | | 1 | whole | jalapeno pepper, canned or fresh | | | 3 | cups | heavy cream | | | 5 | cubes | chicken bouillion | | | 1/3 | cup | olive oil | | | 12 | each | corn tortillas | | | 1/2 | cup | cheese, monterrey jack, grated | | | 1 | large | onion, chopped | | | | | |
Directions:
| Seed and chop the jalapeno pepper. Saute onion in oil until translucent. Stir in garlic, tomato sauce, salt, sugar, chicken and
peppers. Cover and simmer 5 minutes.
In a large saucepan, heat cream and dissolve bouillion cubes in it. Set aside.
In a small skillet, heat about 1/3 cup of oil and dip each tortilla in hot boil, turning
once, for a few second to soften. Drain on paper towels.
Assemble Enchiladas: Dip a tortilla in the cream mixture. Place on a flat surface and put two to three tablespoons chicken mixture in the center and roll up.
Place rolled tortilla, seam-side down in 13x9 inch baking dish. Continue with remaining tortillas.
Pour all remaining cream mixture over enchiladas and cover with grated cheese. Bake in a preheated 350 degree F oven for 25-30 minutes, until cheese is melted and browned.
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