Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 3 chicken breasts or 1 (2 1/2 lb.) chicken; 1 large onion, chopped; 3 Tbsp. salad oil; 1 clove garlic, finely chopped; salt and pepper; 3 chopped canned green chilies (small cans); 1 Tbsp. sugar; 3 c. tomato puree; 12 corn tortillas; 1/4 c. salad oil; 2 c. half and half cream; 6 chicken bouillon cubes; 1/2 lb. Monterey Jack cheese

13 ingredients

6 steps

Ingredients

3 chicken breasts or 1 (2 1/2 lb.) chicken
1 large onion, chopped
3 Tbsp. salad oil
1 clove garlic, finely chopped
salt and pepper
3 chopped canned green chilies (small cans)
1 Tbsp. sugar
3 c. tomato puree
12 corn tortillas
1/4 c. salad oil
2 c. half and half cream
6 chicken bouillon cubes
1/2 lb. Monterey Jack cheese

Directions

1

Simmer chicken until tender in water to which salt and celery tops have been added.
2

Cool chicken in stock.
3

Remove the skin and cut chicken into bite-size pieces.
4

Saute chopped onion in 3 tablespoons oil until soft.
5

Add garlic, chilies, sugar, tomato puree, pepper and chicken.
6

Simmer 10 minutes.