Source:

Juli Bolden Owosso, MI

Serves/Makes:4

Ingredients

• 1 small onion, chopped
• 2 Tbsp (30 ml) vegetable oil
• 1 clove garlic, minced
• 3 Tbsp (45 ml). tomato puree
• 1 4 oz (112 grm). can diced green chilies (mild to medium)
• 2 cups (475 ml) cooked cooked chicken breast, shredded or cubed
• 1/2 tsp (2 ml). salt
• 2 cups (475 ml) heavy cream (I use whipping cream)
• 1 cup (225 ml) sour cream
• 2 chicken bouillon cubes
• 12 flour tortillas
• vegetable oil for frying
• 6 oz (168 grm). Monterey Jack cheese, grated
• 1 avocado, peeled, pitted and sliced
• 2 2-1/4 oz (63 grm). can sliced ripe black olives
• salsa (mild to hot) your preference

Preparation

• Saute onion in oil until soft and translucent.
• Add garlic, tomato puree, chilies, olives, chicken and salt.
• Add 1/2 cup (125 ml) sour cream and 1/2 cup (125 ml) whipping cream.
• Simmer for 8 minutes on low heat; set aside.
• Heat remaining cream and sour cream with the two bouillon cubes; set aside.
• Fry tortillas quickly in 1/4 inch hot vegetable oil. Do not allow tortillas to crisp. You want to soften the tortillas only.
• Remove to paper towels to drain. I stack towel, tortilla, towel, etc.
• Grease a 9 x 13 inch baking dish, set aside.
• Preheat oven to 350 degrees (175 C.).
• Dip tortillas into cream and bouillon mixture.
• Place 2 Tbsp (30 ml). of chicken filling on each tortilla and roll up.
• Arrange in baking dish seam-side down.
• Pour remaining cream mixture over the top of the enchiladas.
• Top with cheese and bake for 30 minutes in a 350 degree (175 C.) oven.
• Serve with garnish of olives and avocado.
• Pass the salsa.

Comments

While living in Colorado for 18 years; I developed a fondness for Southwest and Mexican cooking. This is a wonderful recipe . . rich but wonderful. This recipe was found in the Colorado Springs Junior League Recipe Book. This is one of my favorite recipes to serve for company; especially since returning to Michigan.