Chicken Enchiladas

1 large onion, chopped
garlic, minced
6 chicken breasts, cooked
1 can tomato puree
2 can green chilies, chopped
1 pint whipping cream
6 chicken bouillon cubes
1 pkg. flour tortillas
1 lb. cheddar and jack cheese, shredded
green onions
ripe olives
sour cream

Brown onion and garlic and add chicken breasts, cut and cubed. Add tomato and chilies and simmer 15 minutes.

Mix whipping cream and bouillon cubes (or granules). Heat and dip tortillas in cream, one at a time. Put cup chicken mixture in each tortilla and roll. Place in a 9"x13" pan and cover with rest of cream (just before baking). Top with cheese and bake at 350º for 30 minutes. Serve with green onions, olives and sour cream.

Source: Susy Tronnes Ross