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    PrimaRecipes --> Poultry

    recipe title: Chicken Enchiladas with Cheese
    category: Poultry
    keywords: chicken, ethnic, Mexican, Casseroles, Cheese
    servings: 6 servings
          2 c  Chicken; cooked and shredded
          2 tb Olive oil
          1    Garlic clove; crushed
         16 oz Tomato sauce
        1/4 ts Salt
        1/4 ts Sugar
          1    Whole jalapeno pepper;canned
          3 c  Heavy cream
          5    Chicken bouillion cubes
        1/3 c  Olive oil
         12    Corn tortillas
      1 1/2 c  Monterrey Jack; grated
          1 lg 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.

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