Ingredients

• 2 cups chicken; cooked and shredded
• 2 tablespoon Olive oil
• 1 Garlic clove; crushed
• 16 oz Tomato sauce
• 1/4 teaspoon Salt
• 1/4 teaspoon Sugar
• 1 Whole jalapeño pepper; canned
• 3 c Heavy cream
• 5 Chicken bouillion cubes
• 1/3 cup Olive oil
• 12 Corn tortillas
• 1 1/2 cup Monterrey Jack; grated
• 1 lg Onion; chopped

Directions

1. 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 bouillon cubes in it. Set aside.
2. 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.