Chicken Enchiladas - cooking recipe

Ingredients

12 flour tortillas
2 c. chopped chicken
2 c. chopped tomatoes
1 medium onion
1 (5 oz.) can chilies, drained
salt and pepper
1 lb. grated Monterey Jack cheese
4 cubes chicken bouillon
1 pt. half and half

Preparation

Soften tortillas
and
add
filling.
Dissolve bouillon cubes in 1/2 cup boiling\twater.\tAdd
half
and half and pour over dish.
Add cheese.\tBake at 350\u00b0 for 45 minutes.