Chicken enchiladas with cheese
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken; cooked and shredded |
| 2 | tablespoons | Olive oil |
| 1 | Garlic clove; crushed | |
| 16 | ounces | Tomato sauce |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Sugar |
| 1 | Whole jalapeno pepper;canned | |
| 3 | cups | Heavy cream |
| 5 | Chicken bouillion cubes | |
| ⅓ | cup | Olive oil |
| 12 | Corn tortillas | |
| 1½ | cup | 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 ⅓ 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.