| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Chicken, Mexican, Casseroles, Cheese | 6 | Servings |
INGREDIENTS
| 2 | c | Chicken; cooked and shredded |
| 2 | tb | Olive oil |
| 1 | Garlic clove; crushed | |
| 16 | oz | Tomato sauce |
| 1/4 | ts | Salt |
| 1/4 | ts | Sugar |
| 1 | Whole jalapeno pepper;canned | |
| 3 | c | Heavy cream |
| 5 | Chicken bouillion cubes | |
| 1/3 | c | Olive oil |
| 12 | Corn tortillas | |
| 1 1/2 | c | Monterrey Jack; grated |
| 1 | lg | Onion; chopped |
INSTRUCTIONS
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 2-3 Tbsp. chicken mixture in the center and roll up. Place rolled tortilla, seam-side 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 25-30 minutes, until cheese is melted and browned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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