Chicken Enchiladas

These are undoubtedly the richest, most sinful, delicious concoction I have run across.  When we made them at the store, we would make at least ten recipes. 

Chicken Enchiladas

2 T vegetable oil
1 large yellow onion, chopped
1 large clove garlic, finely chopped
1/2 bunch cilantro, chopped (leaves only)
1 15 ounce can of tomatoes, processed with juices
2 cups shredded chicken (rotisserie)
2 cans chopped green chilies
1 t. cumin
Salt and Pepper
3/4 pound grated Monterey Jack or Mexican Mix
12-15 corn tortillas
1 cup heavy cream
2 t. chicken bouillon

Saute the onion and garlic in the 2 T oil.  Add cilantro, processed tomatoes with their liquid and green chilies.  Simmer for 5-10 minutes.  Add the  chicken, cumin, salt and pepper. Simmer another 10 minutes.  Fry softly the tortillas, drain them on paper towels.  Put filling in the softened tortillas and roll up.  Add bouillon to cream and disslove over medium heat.  Place the rolled tortillas in a casserole and cover with the heated cream mixture.  Cover with grated cheese and bake 350 for 30 minutes.
The cream will reduce and thicken in oven, combining with the melted cheese.  Serve with red or green salsa.
Serves 6-8