It seems like we have a lot of Mexican recipes already, but this is a new / different take on enchiladas I got from my Mother-in-Law, April. Hope you enjoy them as much as we did!
1 onion, finely chopped
1/8 teaspoon Lawry's Garlic Powder w Parsley (I used fresh garlic 1 teaspoon chopped and fresh chopped parsley)
2 Tablespoons vegetable oil
1 package (1.58oz.) Lawry's Enchilada Sauce Mix
1 can (6oz.) tomato paste
3 cups water
1 small can (4 oz.) fire roasted diced green chilies
3 cups cooked, shredded chicken
Salt and Pepper, to taste
3 chicken bouillon cubes
2 cups heavy cream
12 flour tortillas
2 cups (1/2 lb.) grated Monterey Jack cheese
In a large skillet, sauté onion and garlic and parsley in vegetable oil until onion is tender.
In a saucepan, combine Enchilada Sauce Mix, tomato paste and water; blend thoroughly. Bring to boil, reduce heat and simmer uncovered 15 minutes, stirring occasionally. Add 2 cups prepared Enchilada Sauce, green chilies and shredded chicken to onion; simmer 5 minutes.
Pour remaining Enchilada Sauce in bottom of 13x9x2-inch baking dish; set aside. Meanwhile, combine bouillon cubes and heavy cream; heat until bouillon cubes dissolve; keep warm.
To assemble enchiladas, soften tortillas by dipping into hot cream mixture. Place 1/3 cup chicken on each tortilla and roll up. Place seam 350-degreeon sauce in baking dish. Pour remaining cream mixture over enchiladas and top with grated cheese.
Bake in 350 degree oven 25 minutes or until cheese is melted.
Makes 6 to 8 servings