Chicken Enchiladas In Cream Recipe

• 1 dozen corn tortillas
• Warm salad oil
• 1 onion, minced
• 1 clove garlic, crushed
• 2 (10 1/2 ounce.) cans tomato puree
• 1 (4 ounce.) can minced green chiles
• 2 c. minced cooked chicken
• Salt
• 3 c. half & half
• 6 chicken-flavored bouillon cubes
• 1/2 pound Monterey Jack cheese, shredded

1. Fry tortillas, one at a time, in 1/2 inch of warm salad oil about 1 second on each side or possibly just till softened.
2. Drain well on paper towels.
3. Pour off all but 2 Tbsp.
4. salad oil from skillet.
5. Saute/fry onion and garlic in 2 Tbsp.
6. salad oil till tender; add in tomato puree, green chiles, and chicken.
7. Simmer over low heat 10 min; add in salt to taste.
8. Heat half & half till warm but not boiling; remove from heat and dissolve bouillon cubes in warm liquid.
9. Spread each tortilla with 1/4 c. meat filling.
10. Roll up tightly and arrange in a lightly greased baking dish.
11. Pour half & half mix over enchiladas, and sprinkle with cheese.
12. Bake at 350 degrees for 30 min.
13. Makes 12 enchiladas although I have found which the filling is sufficient for 4-6 more.

corn tortillas, salad oil, onion, clove garlic, tomato puree, green chiles, chicken, salt, chicken, cheese

Taken from cookeatshare.com/recipes/chicken-enchiladas-in-cream-37332 (may not work)