Ingredients
2 T oil
1 chpd onion
1 clove garlic, minced
1 lb can tomato puree
2 can green chilies
2 C diced cooked chicken
salt & pepper
12 corn tortillas
6 chicken bouillon cubes
3 C whipping cream
1/2 lb. Mont. jack cheese, grated
Preparation
Cook onion and garlic in hot oil until tender. Add puree, chilies and chicken. Season w/salt and pepper to taste. Simmer for 10 min. Dissolve bouillon in heated cream. Soften tortillas in hot oil (or microwave). Dip in cream mixture and add large spoonful of chicken mixture and roll. Place seamside down in greased baking dish. Pour remaining cream over enchiladas and top with cheese. Bake 350 degrees for 30 min. Let sit before serving.
