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Chicken Enchildas with Cheese Recipe

Ingredients
2	cups	chicken, cooked and shredded
2	tablespoons	olive oil
1	clove	garlic, crushed
16	ounces	tomato sauce
4	teaspoons	salt
4	teaspoons	sugar
1	whole	jalapeno pepper, canned or fresh
3	cups	heavy cream
5	cubes	chicken bouillion
1/3	cup	olive oil
12	each	corn tortillas
1/2	cup	cheese, monterrey jack, grated
1	large	onion, chopped
Directions:
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 two to three tablespoons chicken mixture in the center and roll up. Place rolled tortilla, seam-side down in 13x9 inch baking dish. Continue with remaining tortillas. Pour all remaining cream mixture over enchiladas and cover with grated cheese. Bake in a preheated 350 degree F oven for 25-30 minutes, until cheese is melted and browned.

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