Chicken Enchiladas - cooking recipe

Ingredients

3 half chicken breasts or 1 (2 1/2 lb.) chicken
1 onion, studded with cloves
celery top
1 onion, chopped
3 Tbsp. and 1/4 c. salad oil
1 clove garlic, chopped
1/2 c. grated Jack cheese
3 cans green chili, chopped
1 Tbsp. sugar
3 c. tomato puree
12 corn tortillas
2 c. half and half
6 chicken bouillon cubes

Preparation

Simmer chicken in water with salt, celery top and onion studded with cloves.
Remove the skin and cut chicken into small pieces.
Saute chopped onion in 3 tablespoons oil until soft.
Add garlic, chili, sugar, tomato puree, pepper and the chicken. Simmer 10 minutes.
Fry the corn tortillas in 1/4 cup salad oil until soft.
Drain on paper towel.
Fill each tortilla with the chicken mixture; roll and place in shallow pan made for oven-use. Heat half and half and bouillon cubes.
Pour this mixture over the enchiladas; sprinkle with Jack cheese.
Bake at 350\u00b0 for 45 minutes or until hot.
Serves 12.