Chicken Enchiladas With Cheese

casseroles, cheese, chicken, mexican

2 cup chicken; cooked and shredded
2 tablespoon olive oil
1 garlic clove; crushed
16 oz tomato sauce
1/4 teaspoon salt
1/4 teaspoon sugar
1 whole jalapeno pepper; canned
3 cup heavy cream
5 chicken bouillion cubes
1/3 cup olive oil
12 corn tortillas
1 1/2 cup monterrey jack; grated
1 large 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 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.