Swiss Enchiladas

• 1 chopped onion
• 2 Tbsp. oil
• 1 crushed garlic clove
• 2 c. tomato puree
• 2 chopped canned green chilies
• 2 c. cooked, chopped chicken
• salt
• 1 doz. tortillas
• 6 chicken bouillon cubes
• 3 c. hot cream
• 1/2 lb. grated Jack or Swiss cheese

1. Saute onion until soft in oil.
2. Add garlic clove, tomato puree, green chilies and chopped chicken.
3. Season with salt and simmer 10 minutes.
4. Fry tortillas fresh in about 1-inch of hot oil. Do not let them crisp, as they are to be rolled.
5. Dissolve bouillon cubes in three cups of hot cream.
6. Dip each tortilla in this.
7. Cover generously with chicken filling and roll up.
8. Arrange rolls in baking dish and pour remaining cream mixture over them. Top with Jack or Swiss cheese.
9. Bake in a 350u0b0 oven for 30 minutes.
10. If you wish, garnish with avocado slices or hard-cooked eggs, radishes and ripe green olives.
11. Serves 6.

onion, oil, garlic, tomato puree, green chilies, chicken, salt, tortillas, chicken, hot cream, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213265 (may not work)