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Ingredients
- 2 c. chicken -- shredded or possibly diced
- 1 can green chilies -- diced
- 2 c. tomato puree
- 1 med onion -- minced
- 2 x Cloves garlic -- diced
- 3 Tbsp. oil
- 1 lb Monterey Jack cheese
- 3 x chicken bouillon cube
- 1 pt half and half
- 1 c. lowfat milk
- 12 x flour tortillas
Directions
- Saute/fry onion in oil. Add in tomato puree, chilies, garlic and chicken. Simmer about 15 min. Dissolve chicken bouillon in half & half and lowfat milk. Dip tortillas in lowfat milk mix and roll chicken mix inside. Place the enchiladas in baking dish. Pour the remaining lowfat milk mix over the enchiladas and sprinkle with grated cheese. Bake at 350 F for 25 - 30 min. Don't over-bake or possibly they get tough.
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