2 cups shredded chicken
2 tbsp olive oil
1 clove garlic
16 ounces enchilada sauce
1/2 teaspoon salt
4 teaspoons sugar
1 whole jalapeño pepper
3 cups heavy cream
5 chicken boullion cubes
1/3 cup olive oil
12 corn tortillas
1/2 cup Monterey Jack cheese
Seed and chop jalapeño pepper.
Sauté onion and pepper until translucent.
Stir in crushed garlic, enchilada sauce. salt, sugar and chicken.
Simmer 5 minutes.
Heat cream and dissolve bullion in it. Set aside.
In small skillet heat 1/3 C olive oil. Dip each tortilla in hot oil turning once for a few seconds to soften, drain on paper towel.
Assemble enchiladas. dip a tortilla in cream mix.
Place on flat surface and spoon chicken mix onto it.
Roll up and place seam side down in baking dish.
Pour remaining cream mix over tortillas.
Cover with cheese.
Bake in 350 oven for 25-30 minutes until cheese is melted and browned.