Chicken and Three Cheese Enchiladas

• 4 cups of chopped cook chicken
• 2 medium onions, chopped
• 2 cloves garlic, chopped
• 3 tablespoons canola oil
• 2 cans Mexican-style stewed tomatoes (14 and 1/2 ounce)
• 1 can chopped green chili, drained (4.5 ounce)
• 12 teaspoon salt
• 24 tortillas
• 2 cups half-and-half
• 1 teaspoon chicken bouillon granule
• 2 cups monterey jack cheese, shredded (8 ounce)
• 2 cups cheddar cheese, shredded (8 ounce)
• 2 cups mozzarella cheese, shredded (8 ounce)

1. Saute onion and garlic in hot oil in your large skillet over medium-high heat.
2. Stir chicken and tomatoes, green chiles and salt, Bring to a boil, reduce heat and simmer, stirring once in awhile.
3. for at least 15 minutes.
4. Spoon about 1/4 chicken mixture down center of each torilas, and place, seam side down, in 2 lightly greased baking dishes.
5. (13 inch x 9 inch) Heat half and half and bouillon granules in a large pan over low heat until well blended.
6. Pour over torillas.
7. Bake and cover at 350 degrees for 10 minutes and then uncover for 10 minutes.
8. Sprinkle cheese and bake for another 5 minutes.

cook chicken, onions, garlic, canola oil, tomatoes, green chili, salt, tortillas, chicken bouillon granule, cheese, cheddar cheese, mozzarella cheese

Taken from www.food.com/recipe/chicken-and-three-cheese-enchiladas-85388 (may not work)