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Chicken Enchiladas with Cheese

Source of Recipe

www.recipeland.com


List of Ingredients

2 cups cooked shredded chicken
2 tablespoons olive oil
1 clove crushed garlic
16 ounces tomato sauce
4 teaspoons salt (or less to taste)
4 teaspoons sugar
1 whole jalapeno, canned
3 cups heavy cream
5 chicken bouillion cubes
1/3 cup olive oil
12 corn tortillas
1/2 cup grated Monterey jack cheese
1 large onion, chopped


Recipe

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 2-3 Tbsp. 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 350ºF oven for 25-30 minutes, until cheese is melted and browned.