Chicken Enchiladas - cooking recipe

Ingredients

3 chicken breasts or 1 (2 1/2 lb.) chicken
1 large onion, chopped
3 Tbsp. salad oil
1 clove garlic, finely chopped
salt and pepper
3 chopped canned green chilies (small cans)
1 Tbsp. sugar
3 c. tomato puree
12 corn tortillas
1/4 c. salad oil
2 c. half and half cream
6 chicken bouillon cubes
1/2 lb. Monterey Jack cheese

Preparation

Simmer chicken until tender in water to which salt and celery tops have been added.
Cool chicken in stock.
Remove the skin and cut chicken into bite-size pieces.
Saute chopped onion in 3 tablespoons oil until soft.
Add garlic, chilies, sugar, tomato puree, pepper and chicken.
Simmer 10 minutes.