Chicken Enchildas with Cheese

Directions

Preheat you oven to 350℉ (180℃).

Seed and chop the jalapeno pepper. Sauté 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 ⅓ cup of oil and dip each tortilla in hot boil, turning once, for a few second to soften. Drain on paper towels.

Assemble Enchiladas:

Spread some wax paper down on your work surface to help keep things from getting too messy.

Dip a tortilla in the cream mixture. Place on a flat surface and put two to three tablespoons chicken mixture in the center and roll up.

Place rolled tortilla, seam-side down in 13×9 inch baking dish . Continue with remaining tortillas.

Pour all remaining cream mixture over enchiladas and cover with grated cheese.

Bake for 25 to 30 minutes, until cheese is melted and browned.

Health tip:

if you are worried about all that heavy cream you could prepare a simple bechamel sauce (flour, butter that thickens milk) to replace the heavy cream. This significantly reduces the calories from fat.