Chicken Enchiladas With Cheese

Recipe Ingredients

2 cups	125g / 4.4oz	Chicken - cooked and shredded
2 tablespoons	30ml	Olive oil
1		Garlic clove - crushed
16 oz	454g	Tomato sauce
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Sugar
1		Jalapeno pepper - canned
3 cups	711ml	Heavy cream
5		Chicken bouillon cubes
1/3 cup	78ml	Olive oil
12		Corn tortillas
1 1/2 cups	355ml	Monterrey jack - grated
1 cup	62g / 2.2oz	Onion - chopped (large)

Recipe Instructions

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 bouillon 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 350F oven for 25-30 minutes, until cheese is melted and browned.

Source:
Bill Wight

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