Creamy Chicken Enchiladas
These are delectable!
Recipe type: Main Dish, Chicken
Cuisine: Mexican
  • 2 cups chicken, cooked & shredded
  • 2 tablespoon olive oil
  • 1 clove garlic crushed
  • 8 oz tomato sauce
  • ¼ teaspoon salt
  • 3 cup heavy cream
  • 5 bouillon cubes – chicken
  • ⅓ cup olive oil
  • 12-18 tortillas (I usually end up making 8 enchiladas in a 9×13 dish – I believe the medium sized tortillas, about 8-9”³ in diameter)
  • 1½ cups monterey jack grated cheese
  • 1 large onion
  • ¼ teaspoon sugar
  1. Sautee onion in 2 T oil until translucent. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer 5 mins. In a large saucepan heat cream. Dissolve bouillon in cream – don’t heat too hot. Set aside. In a small skillet heat ~1/3 C of oil and dip each tortilla in oil turning once for a few seconds to soften – drain on paper towl. Dip tortilla in cream mixture – place on flat surface – put 3 T chicken mixture and roll up. Place rolled tortilla seam side down in 9X13 baking dish. Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake 350 25-30 mins.
Recipe by This Week for Dinner at