Gabby's Gringo Enchiladas

Gabby’s Gringo Enchiladas

Published on February 12, 2015 | By

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion
  • 1 clove garlic minced
  • 1 (15 oz) can chunky style tomato sauce
  • ¼ cup fresh cilantro
  • ½ teaspoon ground cumin
  • 2 cups cooked shredded chicken
  • 12 large flour tortillas
  • 2 cups half and half
  • 6 teaspoons chicken bouillon
  • 1 (7 oz) can diced green chilies
  • ¼ lb monterey jack cheese
  • ¼ lb sharp cheddar cheese

Instructions

  1. In a medium size skillet, heat the oil over medium high heat. Add the onion and garlic; sauté just for a couple of minutes. Add the tomatoe sauce, chilies, cilantro, and cumin. Simmer the mixture over medium low heat for about 10 minutes. Add the shredded chicken and heat through.
  2. In a medium sized sauce pan, combine the cream and bouillon granules and hat until bouillon has dissolved. Heat the remaining oil and soften each tortilla, then remove and dip into warm half and half mixture. Fill each tortilla with chicken mixture then roll and place in baking dish. Pour the remaining cream mixture over and top with the shredded cheese.
  3. Bake at 350 for 30 to 35 min.
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