Betsy 1 onion, chopped
2 Tbs. oil
1 clove garlic, minced
2 cups tomato puree (use a can of tomato paste and thin it or use tomato sauce)
1 can diced green chilies or 2 green chilies, chopped
2 cups cooked chicken, diced
12 corn tortillas
oil
3 cups light cream
6 chicken bouillon cubes
1/2 lb. Jack or Swiss cheese, grated
1. Saute onion in 2 Tbs. oil; add garlic, puree, chilies and chicken. Cook ten minutes.
2. Fry tortillas in 1″ remaining oil until done but not crisp. You must be able to fold them around filling.
3. Warm cream enough to dissolve bouillon cubes and dip each tortilla in cream mixture. Fill each tortilla generously with chicken mixture and place in an 8×12 baking dish.
4. Pour remaining cream over tortillas. Top with cheese. Bake, uncovered, at 350 for 30 minutes.