Chicken Enchildas with Cheese

Name: Chicken Enchildas with Cheese
Ingredients: 2 c chicken, cooked and shredded; 2 Tbsp olive oil; 1 garlic clove, crushed; 16 oz tomato sauce; 4 tsp salt; 4 tsp sugar; 1 jalapeno pepper, whole canned or fresh; 3 c heavy cream; 5 chicken bouillon cubes; 1/3 c olive oil; 12 tortillas, corn; 1/2 c monterey jack cheese, grated; 1 large onion, chopped

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By Just A Pinch KitchenCrew

Rating:

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Ingredients

2 c

chicken, cooked and shredded
2 Tbsp

olive oil
1

garlic clove, crushed
16 oz

tomato sauce
4 tsp

salt
4 tsp

sugar
1

jalapeno pepper, whole canned or fresh
3 c

heavy cream
5

chicken bouillon cubes
1/3 c

olive oil
12

tortillas, corn
1/2 c

monterey jack cheese, grated
1

large onion, chopped
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How to Make Chicken Enchildas with Cheese

Step-by-Step

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.
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 oven for 25-30 minutes, until cheese is melted and browned.