Chicken Enchiladas With Cheese
2 c Chicken; cooked and shredded
2 tb Olive oil
1 Garlic clove; crushed
16 oz Tomato sauce
1/4 ts Salt
1/4 ts Sugar
1 Whole jalapeno pepper;canned
3 c Heavy cream
5 Chicken bouillion cubes
1/3 c Olive oil
12 Corn tortillas
1 1/2 c Monterrey Jack; grated
1 lg Onion; chopped
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" baking dish. Continue
with remaining tortillas. Pour all remaining cream mixture over
enchiladas and cover with grated cheese.
Bake in a preheated 350* F. until cheese is melted and browned.