This Week for Dinner
*These were good, but not as simple as the other Chicken Enchiladas I've made. Great with Cilantro Lime Rice.
2 C chicken, cooked & shredded
2 T olive oil
1 clove garlic crushed
8 oz tomato sauce
1/4 t salt
3 C heavy cream (I used half and half, less calories)
5 bouillon cubes – chicken
1 1/2 C monterey jack grated cheese
1 large onion
1/4 t 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. 2. Dip tortilla in cream mixture, add about 1/4 c chicken mixture and roll up. Place rolled tortilla seam side down in 9X13 baking dish.
3. Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake 350 25-30 mins.