CREAMY CHICKEN ENCHILADAS
Source of Recipe
Aunt Saunny
2 Cups chicken shredded or diced
1 Can green chilies diced
2 Cups tomato puree
1 Medium onion chopped
2 Cloves garlic diced
3 Tablespoons oil
1 Pound Monterey Jack cheese
3 chicken bouillon cube
1 pint half and half
1 cup milk
12 flour tortillas
Saute onion in oil. Add tomato puree, chilies, garlic and chicken.
Simmer about 15 minutes. Dissolve chicken bouillon in half & half and
milk. Dip tortillas in milk mixture and roll chicken mixture inside.
Place the enchiladas in baking dish. Pour the remaining milk mixture
over the enchiladas and sprinkle with grated cheese. Bake at 350 F
for 25 - 30 minutes. Do not over-bake or they get tough.
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