In skillet, saute until wilted:
2 tablespoon olive oil
1⁄2 cup chopped onion
1 large clove garlic, crushed
Add 1 tablespoon flour, cook 1 minute
Now add:
1⁄4 cup chili powder
1⁄2 Tsp. dry oregano
1⁄4 Tsp. ground cumin
1 teaspoon Salt
1 cup tomato puree
1 cup chicken bullion
Simmer 10 minutes
In sauce pan saute 1⁄2 cup chopped onion in 2 tablespoons butter
Add:
2 cups cooked chicken
1 cup sour cream
Sauce above
Simmer 5 minutes
In open pan mix:
2 cups half & half or light cream, 1 cup rich chicken bullion
Now the fun begins– (Read MESSY)
Fry Tortillas in Olive Oil, turning and searing both sides lightly.
Dip (Immerse) the tortillas in the pan of cream and bullion.
In a square pan, fill the tortillas with the sauce/chicken mix and roll.
Put any left over sauce and dip mix over the Enchiladas.
Add 1 1⁄2 cup grated Monterey Jack cheese over the top.
Bake at 350º for 25 Minutes.
Note: you can add cilantro before the cheese for a more "Mexican" flavor.
-John Finley