Chicken Enchiladas

Name: Chicken Enchiladas
Ingredients: 3 half chicken breasts or 1 (2 1/2 lb.) chicken; 1 onion, studded with cloves; celery top; 1 onion, chopped; 3 Tbsp. and 1/4 c. salad oil; 1 clove garlic, chopped; 1/2 c. grated Jack cheese; 3 cans green chili, chopped; 1 Tbsp. sugar; 3 c. tomato puree; 12 corn tortillas; 2 c. half and half; 6 chicken bouillon cubes

13 ingredients

10 steps

Ingredients

3 half chicken breasts or 1 (2 1/2 lb.) chicken
1 onion, studded with cloves
celery top
1 onion, chopped
3 Tbsp. and 1/4 c. salad oil
1 clove garlic, chopped
1/2 c. grated Jack cheese
3 cans green chili, chopped
1 Tbsp. sugar
3 c. tomato puree
12 corn tortillas
2 c. half and half
6 chicken bouillon cubes

Directions

1

Simmer chicken in water with salt, celery top and onion studded with cloves.
2

Remove the skin and cut chicken into small pieces.
3

Saute chopped onion in 3 tablespoons oil until soft.
4

Add garlic, chili, sugar, tomato puree, pepper and the chicken. Simmer 10 minutes.
5

Fry the corn tortillas in 1/4 cup salad oil until soft.
6

Drain on paper towel.
7

Fill each tortilla with the chicken mixture; roll and place in shallow pan made for oven-use. Heat half and half and bouillon cubes.
8

Pour this mixture over the enchiladas; sprinkle with Jack cheese.
9

Bake at 350° for 45 minutes or until hot.
10

Serves 12.