2 tbsp. minced onion
1 pt. half & half
1/2 cube butter
4 chicken bouillon cubes
2 tomatoes
1 lb. Jack cheese, grated
1 doz. flour tortillas
Salt & pepper to taste
1 baked or boiled chicken, cubed

Saute tomatoes and onion in butter for 5 minutes. Add chicken cubes and simmer for 20 minutes. Melt bouillon, half and half in double boiler.

Fill tortillas with chicken mixture. Roll and place in 9 x 12 inch baking dish or pan. Cover with grated cheese and then pour liquid mixture over the enchiladas and cover pan with foil. Bake at 350 degrees for 30 minutes.