Sunday, August 19, 2007

Sinful Chicken Enchiladas

2 tablespoons olive oil
1 small chopped onion
2 gloves minced garlic
1 16-ounce tomato sauce
¼ teaspoon salt
¼ teaspoon sugar
2 cups cooked, cubed chicken
3 cups heavy cream
5 chicken bouillon cubes
12 corn tortillas1
½ cups grated Monterey jack cheese
Preheat oven to 350º. Sauté onion and garlic in oil. Add tomato sauce, salt, sugar and chicken. Cover and simmer for 5 minutes. Heat cream in separate pan and dissolve bouillon cubes. Set aside. Dip tortilla in the cream and let it soften a little. Place on a flat surface, spoon in chicken mixture and roll up. Place in a baking dish seam side down. Repeat for all tortillas. Pour remaining cream mix on enchiladas. Top with cheese. Bake at 350º for 25-30 minutes.

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