2 T. oil
1 onion, chopped
1 clove garlic, minced
1 (1 lb.) can tomato puree
2 T. canned green chiles
2 cups cooked chicken
Salt, Pepper
12 corn tortillas
6 bouillon cubes
3 c. whipping cream
1 lb. jack cheese, grated
Heat oil, add onion and garlic and cook until onion is tender. Add puree, chilies and chicken. Season to taste with salt and pepper and simmer 10 minutes. Dissolve bouillon cubes in cream and keep hot.
Soften tortillas one at a time in hot oil. Dip immediately in cream mixture, fill and roll. Place seam-side down in greased baking dish. Pour remaining cream over top. Add cheese and bake at 350 degrees for 30 minutes.
Makes 12 enchiladas.
