1 dozen corn tortillas
Hot salad oil
1 onion, chopped
1 clove garlic, crushed
2 (10 1/2 oz.) cans tomato puree
1 (4 oz.) can chopped green chiles
2 c. chopped cooked chicken
Salt
3 c. half & half
6 chicken-flavored bouillon cubes
1/2 lb. Monterey Jack cheese, shredded

Fry tortillas, one at a time, in 1/2 inch of hot salad oil about 1 second on each side or just until softened. Drain well on paper towels. Pour off all but 2 tablespoons salad oil from skillet.

Saute onion and garlic in 2 tablespoons salad oil until tender; add tomato puree, green chiles, and chicken. Simmer over low heat 10 minutes; add salt to taste. Heat half & half until hot but not boiling; remove from heat and dissolve bouillon cubes in hot liquid.

Spread each tortilla with 1/4 cup meat filling. Roll up tightly and arrange in a lightly greased baking dish. Pour half & half mixture over enchiladas, and sprinkle with cheese. Bake at 350 degrees for 30 minutes. Makes 12 enchiladas although I have found that the filling is enough for 4-6 more.