MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken Enchiladas with Cheese
  Categories: Chicken, Mexican, Casseroles, Cheese
       Yield: 6 servings
  
       2 c  Chicken; cooked and shredded
       2 tb Olive oil
       1    Garlic clove; crushed
      16 oz Tomato sauce
     1/4 ts Salt
     1/4 ts Sugar
       1    Whole jalapeno pepper;canned
       3 c  Heavy cream
       5    Chicken bouillion cubes
     1/3 c  Olive oil
      12    Corn tortillas
   1 1/2 c  Monterrey Jack; grated
       1 lg Onion; chopped
  
   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 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.
  
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