Chicken Enchiladas

• 3 half chicken breasts or 1 (2 1/2 lb.) chicken
• 1 onion, studded with cloves
• celery top
• 1 onion, chopped
• 3 Tbsp. and 1/4 c. salad oil
• 1 clove garlic, chopped
• 1/2 c. grated Jack cheese
• 3 cans green chili, chopped
• 1 Tbsp. sugar
• 3 c. tomato puree
• 12 corn tortillas
• 2 c. half and half
• 6 chicken bouillon cubes

1. Simmer chicken in water with salt, celery top and onion studded with cloves.
2. Remove the skin and cut chicken into small pieces.
3. Saute chopped onion in 3 tablespoons oil until soft.
4. Add garlic, chili, sugar, tomato puree, pepper and the chicken. Simmer 10 minutes.
5. Fry the corn tortillas in 1/4 cup salad oil until soft.
6. Drain on paper towel.
7. Fill each tortilla with the chicken mixture; roll and place in shallow pan made for oven-use. Heat half and half and bouillon cubes.
8. Pour this mixture over the enchiladas; sprinkle with Jack cheese.
9. Bake at 350u0b0 for 45 minutes or until hot.
10. Serves 12.

chicken breasts, onion, celery, onion, salad oil, clove garlic, cheese, green chili, sugar, tomato puree, corn tortillas, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008703 (may not work)