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Marti's Chicken Enchiladas
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1 | onion, chopped |
2 T | Vegetable oil |
6 | chicken bouillon cubes |
3 c | hot cream, (1/2 pint cream & 1 pint half & half |
3/4 lb | Mtry jack cheese, shredded |
1 clive garlic | |
2 c | tomato purée |
2 c | chopped cooked chicken |
3-4 green chilis, fresh or canned
1 doz corn tortillas
Sauté onion in oil; add garlic & tomato purée
Add chicken & chilis and simmer 10 min
Heat bouillon cubes in hot cream in skillet, stirring frequently to dissolve cubes
When dissolved, dip each tortilla in hot cream with tongs, remove and put on countertop
Cover with tablespoon or so of chicken filling
Roll up & place in 9x9 baking dish
Repeat until casserole full of rolled tortillas
Pour remaining hot cream over all and top with cheese
(Can do 1/2 day to 1 day ahead)
Bake 30 minutes
For 9x13 dish use 1-1/2 times cream mixture
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