1 onion, chopped
2 tbsp. vegetable oil
1 clove garlic, crushed
2 c. tomato puree
1 (4 oz.) can chopped green chilies, drained
1 c. chopped, cooked chicken
Salt to taste
3 c. whipping cream
6 chicken bouillon cubes
8 to 10 (6 inch) flour or corn tortillas
3/4 lb. Swiss or Monterey Jack cheese, grated

Saute onion in oil until soft. Add garlic, tomato puree, chilies, and chicken. Season with salt and simmer 10 minutes. Heat whipping cream; dissolve bouillon cubes in cream. Fry tortillas in oil until soft, not crisp, then dip in cream mixture and place on cookie sheet. Fill each tortilla with about 1/4 cup chicken mixture and place, seam side down, in a 13 x 9 x 2 inch pan. It should be fairly tight so stuffing does not seep out. Pour remaining cream mixture over tortillas and sprinkle with grated cheese. Bake at 350 degrees for 30 minutes. Yields 8 to 10 servings.

This is an authentic Mexican recipe from Yucatan.