Easy Chicken Enchiladas - cooking recipe

Ingredients

2 c. chopped, cooked chicken
2 (8 oz.) jars taco sauce (16 oz.)
1 Tbsp. chicken flavor bouillon crystals
2 c. half and half
10 to 12 (8-inch) flour tortillas
2 c. (8 oz.) shredded Monterey Jack cheese

Preparation

Combine chicken and taco sauce in a large saucepan.
Cook over low heat for 15 minutes, stirring often.
Dissolve bouillon in half and half in a large skillet over low heat (do not boil). Cook tortillas, one at a time, in an ungreased skillet, about 10 seconds on each side, or until softened.
Dip each tortilla in half and half mixture.