Wednesday, December 3, 2008

Creamy enchiladas

These are my 2nd favorite enchiladas. I LOVE them.

2 cups of chicken, cooked and shredded
2 TBL olive oil
1 clove garlic crushed
8oz tomato sauce
1/4 tea salt
3 cups heavy cream
3 bouillon cubes- chicken
1/3 cup olive oil
12 tortillas
1.5 cups monteray jack cheese
1 large onion 1/4 tea sugar

Saute onion in 2TBL oil. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer, 5mins. In large saucepan heat cream. Dissolve boullion in cream. Don't heat too hot. Set aside
In small skillet heat 1/3 cup of oil and dip each tortilla in oil turning once for a few secs to soften, drain them on paper towels. Dip tortilla in cream- place on flat surface, add 3TBL of chicken mixture and roll up. Place rolled tortilla seam side down in baking dish (9x13). Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake at 350 25-30mins.

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