Chicken enchiladas with cheese
Yield: 6 servings
Ingredients:
- 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
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 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~ oven for 25-30 minutes until cheese is melted and browned.
