Swiss Enchiladas - cooking recipe

Ingredients

4 chicken breasts
1 onion, diced
2 cans tomato sauce (small)
1 doz. flour tortillas
1 c. sliced fresh mushrooms
6 cubes or packets chicken bouillon
3 c. half and half or canned milk
1/2 lb. Jack cheese, shredded
2 cans diced green chilies
1 Tbsp. oil
1 clove garlic

Preparation

Boil chicken breasts, cool and remove meat and dice.
In oil, cook onion and garlic until soft.
Add chicken and tomato sauce. Simmer 10 minutes.
Add diced green chilies.
Mix bouillon with milk until dissolved over low heat, add mushrooms.
Dip tortillas in milk mixture to soften.
Fill with chicken mixture and roll up. Place in 9 x 13-inch pan.
When done, pour remaining milk and mushrooms over enchiladas.
Sprinkle shredded cheese over top. Bake at 350\u00b0 for 20 to 30 minutes until heated through and cheese melted.