Chicken Enchildas with Cheese
chicken, cooked and shredded
jalapeno pepper, whole canned or fresh
monterey jack cheese, grated
1Seed and chop the jalapeno pepper.
2Saute onion in oil until translucent.
3Stir in garlic, tomato sauce, salt, sugar, chicken and peppers.
4Cover and simmer 5 minutes.
5In a large saucepan, heat cream and dissolve bouillon cubes in it.
7In 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.
9Assemble Enchiladas: Dip a tortilla in the cream mixture.
10Place on a flat surface and put two to three tablespoons chicken mixture in the center and roll up.
11Place rolled tortilla, seam-side down in 13x9 inch baking dish.
12Continue with remaining tortillas.
13Pour all remaining cream mixture over enchiladas and cover with grated cheese.
14Bake in a preheated 350 degree oven for 25-30 minutes, until cheese is melted and browned.