1/2 c. chopped onion
1/2 tbsp. vegetable oil
1 c. cooked chicken, chopped
1 garlic clove, crushed (optional)
Salt & pepper
9 corn tortillas
1/4 c. vegetable oil
1 1/2 c. light cream
3 chicken bouillon cubes
4 oz. Cheddar cheese, shredded
4 oz. grated Mozzarella

Saute onion in 1/2 tablespoon oil until soft. Add chicken, garlic, salt and pepper. Simmer 10 minutes. Fry tortillas in 1/4 cup vegetable oil. Set aside. Warm cream. Add bouillon cubes. Stir to dissolve. Dip each tortilla in cream mix. Add chicken filling. Roll up tortillas. Place in greased 9 x 13 inch casserole.

Pour remaining cream mixture over tortillas. Cover with Cheddar cheese and then mozzarella cheese. Bake at 375 degrees for 20 minutes. May make ahead and refrigerate or freeze. If frozen or refrigerated, bake 40 minutes. Do not overbake!