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

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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