Creamy Chicken Enchiladas

Ingredents

• 2 cups chicken, shredded or diced
• 1 can green chiles, diced
• 2 cups tomato puree
• 1 medium onion, chopped
• 2 cloves garlic, diced
• 3 tablespoons oil
• 1 pound Monterey Jack cheese
• 3 chicken bouillon cube
• 1 pint half and half
• 1 cup milk
• 12 flour tortillas

Directions

Sauté onion in oil. Add tomato puree, chiles, garlic and chicken. Simmer about 15 minutes.

Disolve chicken bullion in half and half and milk. Dip tortillas in milk mixture and roll chicken mixture inside.

Place the enchilladas in baking dish. Pour the remaining milk mixture over the enchiladas and sprinkle with grated cheese.

Bake at 350°F for 25 to 30 minutes. Do not overbake or they get tough.