Cooking oil to cover approximately 2 inches in pan
3 c. cooked diced white meat (turkey or chicken)
1 c. chopped onion
2 c. tomato puree or (15 oz. sauce and small paste)
3 heaping tbsp. red chili salsa
Salt and pepper to taste
3/4 lb. Monterey Jack cheese
1 doz. flour tortillas
3 chicken bouillon cubes
3 c. heavy whipping cream

Saute onion until soft. Add puree, chili salsa, salt, pepper and chicken. Simmer 15 minutes. Heat cream with bouillon cubes (don't boil) until cubes melt. Heat oil. Dip tortillas in oil, then in cream. Fill with chicken mixture. Roll and put in pan. Pour leftover cream on top of enchiladas. Top with cheese. Bake 25 to 35 minutes at 350 degrees.