1 chopped onion
1 crushed garlic clove
1 can (sm.) diced green chilies
2 c. (2 1/2 lb.) cooked, chopped chicken
1 doz. corn tortillas
6 chicken bouillon cubes
1/2 lb. grated Jack cheese
3 c. hot whipping cream
2 tbsp. oil
2 c. tomato puree
Avocado garnish (optional)

Saute onion in oil until soft. Add garlic, tomato puree, chilies and chicken. Season with salt and simmer 10 minutes.

Fry tortillas in oil until soft. Dissolve bouillon cubes in hot cream. Dip each tortilla in cream. Add chicken and cheese filling; roll up.

Arrange in baking dish and pour remaining whipping cream mixture over. Top with cheese. Bake at 350 degrees for 30 minutes. Garnish with avocado. Serve.