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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 | |
Directions: | |||
| 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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