Recipe - Chicken Enchiladas With Cheese

2 cup Chicken; cooked and shredded
2 tablespoon Olive oil
1 Garlic clove; crushed
16 ounce Tomato sauce
One fourth teaspoon Salt
One fourth teaspoon Sugar
1 Whole jalapeno pepper;canned
3 cup Heavy cream
5 Chicken bouillion cubes
1/3 cup Olive oil
12 Corn tortillas
1 One half cup Monterrey Jack; grated
1 lg Onion; chopped

Seed and chop the jalapeno pepper. Saute onion in oil
until translucent. Stir in garlic, tomato sauce, salt,
sugar, chicken and peppers. Cover and simmer 5
minutes. In a large saucepan, heat cream and dissolve
bouillion cubes in it. Set aside. In a small skillet,
heat about 1/3 cup of oil and dip each tortilla in hot
boil, turning once, for a few second to soften. Drain
on paper towels. Assemble Enchiladas: Dip a tortilla
in the cream mixture. Place on a flat surface and put
23 Tbsp. chicken mixture in the center and roll up.
Place rolled tortilla, seamside down in 13x9" baking
dish. Continue with remaining tortillas. Pour all
remaining cream mixture over enchiladas and cover with
grated cheese. Bake in a preheated 350~ oven for 2530
minutes, until cheese is melted and browned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini