Chicken Enchildas with Cheese
chicken, cooked and shredded
jalapeno pepper, whole canned or fresh
monterey jack cheese, grated
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.
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.
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 oven for 25-30 minutes, until cheese is melted and browned.