1 whole chicken, cut up
3 chicken bouillon cubes
10 tortillas (flour)
1 lb. Swiss cheese
1 pt. cream
1 sm. can tomato sauce
small bunch of cilantro
14oz. can diced green chilis
Mexican seasoning (optional)
Boil the chicken pieces in salted water til cooked through.
Remove from water and cool.
Remove meat from bones and cut up or shred.
Saute with onions and chilis til onions are soft then add tomato
sauce, cilantro and mexican seasonings.
Saute a few more minutes.
In another skillet, simmer the bouillon cubes in the cream until
completely melted and combined.
Then dip a tortilla in the cream, transfer to a greased lasagna
pan and spoon in some of the chicken mixture and roll up.
Continue dipping and rolling. This should make 10 enchiladas.
When pan is full, spread the cheese (large grate) on top and
pour the rest of the cream all over it. Cook in a 350 degree
preheated oven till golden brown on top.