Enchiladas Con Pollo - Chicken Enchiladas

• 1 small onion, chopped
• 2 Tbsp (30 ml) vegetable oil
• 1 clove garlic, minced
• 3 Tbsp (45 ml). tomato puree
• 1 4 oz (112 grm). can diced green chilies (mild to medium)
• 2 cups (475 ml) cooked cooked chicken breast, shredded or cubed
• 1/2 tsp (2 ml). salt
• 2 cups (475 ml) heavy cream (I use whipping cream)
• 1 cup (225 ml) sour cream
• 2 chicken bouillon cubes
• 12 flour tortillas
• vegetable oil for frying
• 6 oz (168 grm). Monterey Jack cheese, grated
• 1 avocado, peeled, pitted and sliced
• 2 2-1/4 oz (63 grm). can sliced ripe black olives
• salsa (mild to hot) your preference

1. Saute onion in oil until soft and translucent.
2. Add garlic, tomato puree, chilies, olives, chicken and salt.
3. Add 1/2 cup (125 ml) sour cream and 1/2 cup (125 ml) whipping cream.
4. Simmer for 8 minutes on low heat; set aside.
5. Heat remaining cream and sour cream with the two bouillon cubes; set aside.
6. Fry tortillas quickly in 1/4 inch hot vegetable oil.
7. Do not allow tortillas to crisp.
8. You want to soften the tortillas only.
9. Remove to paper towels to drain.
10. I stack towel, tortilla, towel, etc.
11. Grease a 9 x 13 inch baking dish, set aside.
12. Preheat oven to 350 degrees (175 C.).
13. Dip tortillas into cream and bouillon mixture.
14. Place 2 Tbsp (30 ml).
15. of chicken filling on each tortilla and roll up.
16. Arrange in baking dish seam-side down.
17. Pour remaining cream mixture over the top of the enchiladas.
18. Top with cheese and bake for 30 minutes in a 350 degree (175 C.) oven.
19. Serve with garnish of olives and avocado.
20. Pass the salsa.

onion, vegetable oil, clove garlic, tomato puree, green chilies, chicken, salt, heavy cream, sour cream, chicken bouillon cubes, flour tortillas, vegetable oil, cheese, avocado, black olives, salsa

Taken from online-cookbook.com/goto/cook/rpage/000070 (may not work)