CHICKEN ENCHILADAS IN CREAM SAUCE

CHICKEN ENCHILADAS IN CREAM SAUCE ...try this great enchilada sauce recipe...!

INGREDIENTS

• 2 tbsp. oil
• 2 onions, chopped
• 1 clove garlic, crushed
• 1 (4 oz.) can chopped green chiles
• 3 c. cooked, diced chicken
• 1 tbsp. sugar
• 1 (14 1/2 oz.) can tomato sauce
• Salt and pepper, to taste
• 1 doz. corn tortillas

Cream Sauce:

• 2 c. whipping cream
• 1 1/2 c. half and half
• 2 chicken bouillon cubes
• 1/2 lb. Monterey Jack cheese, grated
• sprigs of cilantro (for garnishing each serving)

INSTRUCTIONS
Sauté onions and garlic in skillet with 2 tablespoons oil. Add green chiles, chicken, sugar, tomato sauce, salt and pepper.Soften tortillas by heating in a skillet with a small amount of oil.
Remove and drain on a paper towel. Place chicken filling in corn tortillas, fold ends over and place seam side down in a 9x13 casserole. (Recipe may be made to this point early in the day.
Chicken mixture may be made ahead and frozen.) To prepare sauce, place cheese in a microwavable container and heat until almost melted. Stir in cream, half and half, and chicken bouillon. Heat only until cheese is melted; stir into sauce until well combined.

Taste and adjust seasonings (black pepper, etc), if desired.
The enchilada sauce is ready to serve with chicken enchiladas, garnishing each serving with a sprig of cilantro.